Head Chef

To function as the Production Manager for the Culinary Department, and to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.

Ideally with a professional diploma in Food Production. Minimum 2 years' work experience as a Sous Chef, or a year's work experience as Head Chef in any renowned hotel. Good practical, operational and adequate administrative skills with a flair for creativity are a must.