About this role

Minimum Diploma/Degree in Culinary Arts, Hospitality Management, or a related field.
Minimum 3–5 years of experience as a Chef, preferably with experience in a supervisory or Head Chef position.
Previous experience in hotel, villa, restaurant, or hospitality industry is preferred.
Strong knowledge of food preparation, cooking techniques, menu planning, and kitchen operations.
Good understanding of food safety, hygiene, sanitation, and HACCP standards.
Able to develop and maintain high-quality food standards and presentation.
Experienced in menu development, recipe costing, portion control, and food cost management.
Strong leadership skills with the ability to lead, train, and motivate kitchen staff.
Able to manage kitchen inventory, purchasing, and stock control.
Creative and knowledgeable about current food trends and culinary techniques.
Strong organizational, communication, and problem-solving skills.
Able to work under pressure and manage a fast-paced kitchen environment.
Flexible to work shifts, weekends, and public holidays when required.
Good command of English is an advantage.