Head Chef Sous Chef
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Job Description
- Extensive banquet cooking experience with a focus on food safety.
- Skilled in preparing diverse international and local cuisines.
- Proven ability to handle meal preparation for 450-500 individuals, from packaged meals to buffet-style.
- Responsibilities:
- Lead the kitchen team with a focus on efficiency and collaboration.
- Ensure high-quality meal presentation and standards.
- Manage kitchen operations to meet project culinary needs.
- Adapt menus for various preferences and dietary requirements.
- Coordinate with the Facility Manager for logistical support.
- Skills and Attributes:
- Strong leadership and team management.
- Creative menu planning and execution.
- Excellent organizational and multitasking abilities.
- Effective communication for collaboration.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
