1- year Employment Contract (renewable)

Duties:

• Liaising with the Executive Chef on all operational needs for the Catering department.
• Able to produce a wide range of food styles at any given location (e.g., buffet, plated).

• Developing your skills in general cooking and training of other staff.

• Ensuring that all Service, Food preparation and production is carried out to the highest standard for the guest total satisfaction.
• Compliance with ISO & HACCP regulations.

Experience:

• Minimum of 10 years’ experience in the catering field.
• Progressive experience from 5-star luxury hotels/resorts or Michelin star restaurants.

Qualifications:

• 2-4-year Culinary degree or equivalent formal culinary training
• HACCP certified.
• English Language proficiency.