With at least 1 to 2 years experience in the same capacity. Relevant experience in resort / hotel’s cold kitchen operations is an advantage.
Diploma or Certificate in Culinary preferred but not required. Knowledgeable in food preparation, menu development and cooking techniques in the cold section.
Knowledge in Food Safety and Sanitation is a must. Strong leadership and supervisory skills. Excellent written and oral communication skills.
Proficient in basic computer applications.