Job Description
- 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).
- High personal hygiene and presentation standards.
- Knowledge of health and safety regulations, kitchen audits, and compliance with local food legislation
- 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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