Post Graduate or Degree or three years Diploma in Hotel Management or equivalent
Formal culinary training, qualification, or certification.
Previous experience in a similar leadership role within food service, hospitality, or retail food environments
Demonstrated expertise in culinary techniques, food preparation methods, flavour profiles, and ingredient quality assessment
Knowledge of food pairing principles, menu development, and seasonal ingredient selection
HACCP Certification preferable
Integrity and the ability to establish strong work relationships
Good analytical skills and cost consciousness
Excellent communication skills, both verbal and written
Excellent command of English
Competent in problem solving, conflict and crisis management

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