Requirements:
Certificate/Diploma in Culinary Arts, Food Production, Hospitality Management, or related field
2 - 3 years' experience in a professional kitchen
Good knowledge of food preparation, cooking & menu execution
Strong knowledge of food safety, hygiene & HACCP standards
Experience in stock control, portioning & minimizing food wastage
Strong teamwork, communication & ability to work under pressure
Creative, organized and attentive to food quality & presentation
Willing to work flexible shifts, weekends & public holidays