Our client is hiring an experienced Head Chef to lead kitchen operations, maintain exceptional food quality, and oversee menu planning and kitchen staff.
Requirements:
Diploma/Degree in Culinary Arts, Hospitality Management, or a related field
HACCP/Food Safety Certification is an added advantage
Minimum 5 years' experience in a professional kitchen
At least 2 years' experience as a Head Chef, Executive Sous Chef, or Kitchen Manager
Experience managing high-volume kitchen operations
Strong leadership, team management, and training skills
Knowledge of menu planning, food costing, inventory management, and quality control
Ability to work under pressure while maintaining high food quality and hygiene standards