All applicants are required to meet the following criteria:
Hospitality, Culinary Arts, or a related discipline diploma is required.
A minimum of three years’ experience in a culinary leadership capacity, such as Head Chef, Sous Chef, or an equivalent role, is required.
Proficient in food preparation methods and kitchen management practices.
Proven ability to lead, communicate effectively, and manage teams with excellence.
Proficiency in food safety regulations and sanitation standards is essential.
A flair for innovative menu design and visually compelling food presentation is essential.
Highly developed organizational and time management capabilities, enabling efficient prioritization and execution of tasks within set deadlines.
Qualified applicants are encouraged to submit their CVs to jobs@summithrmc.com, with the job title noted in the email subject line.
Qualifications
Diploma
Experience Required
3 years
