- At least 5 years working experience in a high profile Asian kitchen as a sous chef / chef de cuisine level/assistant chef de cuisine.
- A sound working knowledge of Modern Pan Asian cuisine (skill, composition, plate architect).
- English is a must (from intermediate level).
- Strong leadership qualities.
- Relevant education – diploma in culinary, culinary special professional course/college.
- Strong skills in scheduling and time management.
- To fully comprehend a recipe system, (how to start, calculate and finish).
- Food cost and menu analysis.
Only shortlisted candidates will be notified.