1- year Employment Contract (renewable)

Duties:

• Liaising with the Executive Sous Chef and Chef de Cuisine 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).
• 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 7 years’ experience in the catering field in 5-star properties or Michelin Star Restaurants.
• Minimum of 2 years' experience within a Gluten Free Kitchen.

Qualifications:

• Catering degree/ diploma.
• HACCP certified.
• English Language proficiency.