Description

To be successful in this role, you must have knowledge and expertise in Asian, Arabic, and Continental Cuisine. Knowledge and expertise in other cuisines would be an added advantage.

You must have culinary expertise in stocks and sauces, butchery section with cutting, portioning, preparing things sous-vide.

You must have minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.  A minimum 6 months of experience in a similar capacity would be an added advantage. Excellent communication skills to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours).

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