• Work requires completion of a culinary apprenticeship

• Minimum of 3 years experience as a Junior/asst. Head Chef in a similar or casual dining environment (ideal candidates have hotel kitchen background as well)

• Prepare and produce quality food.
• Capability of operating all kitchens (related) equipment.
• Knowledge of Food hygiene policies and procedures.
• Good communication skills.
• Fluent English, both spoken and written is a must.
• Team player.

Job Outline

To ensure quality food is produced and presented in a timely manner under hygienic conditions.