All candidates are required to meet the following criteria:
A diploma in Hospitality, Culinary Arts, or a closely related discipline is required.
A minimum of three years of professional culinary leadership experience, specifically in a Head Chef, Sous Chef, or equivalent supervisory capacity, is required.
Possesses extensive expertise in culinary methods and kitchen management practices.
Outstanding leadership, communication, and team management abilities, with a proven track record of guiding teams toward collective success and fostering a collaborative work environment.
Ensures a thorough understanding of food safety regulations and sanitation standards.
A strong emphasis on innovation in crafting menus and presenting dishes with artistic flair is required.
Effective organizational abilities and proficient time management capabilities are essential for this role.
Interested and qualified applicants are encouraged to submit their CV to jobs@summithrmc.com, ensuring the position title is specified in the email subject line.
Qualifications
Diploma
Experience Required
3 years
