Candidates are required to meet the following criteria:
A diploma in Hospitality, Culinary Arts, or a related field is required.
Minimum of three years’ experience in a culinary leadership capacity, including roles such as Head Chef, Sous Chef, or comparable positions.
Possesses comprehensive expertise in food preparation methods and kitchen management practices.
Accomplished in guiding teams and fostering collaboration through strong leadership, clear communication, and effective team management.
Proficiency in food safety regulations and sanitation standards is required.
Menu innovation and culinary creativity are essential, along with artistic food plating and presentation skills.
You demonstrate strong organizational abilities and exhibit excellent time management capabilities.
Interested and eligible candidates are kindly requested to submit their CV to jobs@summithrmc.com, ensuring the position is clearly stated in the email subject line.
Qualifications
Diploma
Experience Required
3 years
