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Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Operations: Manage daily kitchen flow, assist with menu planning, inventory, and ordering.
Culinary Expertise: Prepare and present authentic and innovative Asian dishes, focusing on presentation (design) and flavor.
Staff Supervision: Direct and train kitchen staff, ensuring efficient service.
Quality Control: Maintain strict food safety, hygiene, and quality standards (temperature, storage).
Desired Candidate Profile
Minimum of 3 years of experience as a Junior Sous Chef within a similar type of 5 star hotel / F&B outlet, or Chef De Partie in a larger operating within same guest segmentation.
Bachelor s degree in culinary arts or similar field.
Knowledge of food safety and hygiene standards and regulations.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Sous Chef - Asian Cuisine
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