• Preferably a Degree in Culinary or Hospitality Management with an equivalent training in Culinary Arts and Management.
• With at least 3 years of experience in handling Kitchen operations both hotel and independent restaurant.
• Knowledge on variety of local and International Hot and Cold Cuisine is an advantage.
- With background in financial acumen e.g. budgeting, food cost, profit and loss analysis
- Proficient in Microsoft Office applications