• Culinary Arts Diploma or Degree (City & Guilds or equivalent preferred).
• Professional chef certification (advantageous).
• HACCP or Health and Safety certification recommended.

Experience

• 5–10+ years professional kitchen experience.
• At least 3–5 years in a senior role (Sous Chef or Executive Chef).
• Experience in fine dining, luxury lodges, hotels, or high-volume establishments is highly beneficial.

Skills & Competencies

• Exceptional culinary skills and creativity.
• Strong leadership and team management ability.
• Excellent understanding of kitchen operations and workflow.
• Knowledge of costing, budgeting, and stock control.
• Strong communication and organisational skills.
• Ability to work under pressure and maintain high standards.
• Knowledge of dietary needs, allergies, and modern culinary trends.

Personal Attributes

• Passionate and innovative with a high attention to detail.
• Calm, disciplined, and composed under pressure.
• Results-driven and committed to excellence.
• Strong work ethic and reliability.
• Ability to mentor and uplift the culinary team.

• Diploma or degree in Professional Cookery, Culinary Arts, or equivalent from a recognized institution.
• City & Guilds or equivalent certification preferred.
• Minimum 5–7 years’ professional kitchen experience, with at least 3 years in a senior or executive chef role.
• Valid Food Safety/Hygiene Certificate (HACCP knowledge essential).
• Accommodation – Position is live in.
• Full package to be discussed on interview.
• Compulsory provident fund of 5% (CTC)
• Uniform and Meals included.
• 7 consecutive days off per month & 21 consecutive days annual leave
• Contactable references of at least 3 managers – portfolio photo of authenticity will be verified.
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