EXECUTIVE SOUS CHEF
- Good Bachelor’s degree in the culinary, food and beverage, or related professional area.
- 3-5 years’ experience in an Executive Sous Chef position in a large banquet facility property would be an added advantage
- Good knowledge of International and Local Cuisines
- Good command of English
- Basic computer knowledge is an advantage
- Able to work under pressure with minimum supervision
- Must be a good Team player with good leadership skills and is service-oriented