Responsibilities: Creating, preparing, and cooking all food services across the hotel, including main restaurants, buffets, room service, and banquets. This role encompasses everything from menu development, ingredient sourcing, and food cost control to managing the kitchen staff and maintaining strict food safety and hygiene standards, all dedicated to delivering an exceptional, safe, and high-quality dining experience for guests.
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Requirements
Must be a current student (Currently studying) of a higher education institution in hospitality or culinary arts
Or graduated (within the past 12 months) from a higher education institution in hospitality or culinary arts
Or graduated (over the past 12 months) from a higher education institution in hospitality or culinary arts and has at least 12 months of verifiable work experience
Or has at least 5 years of verifiable work experience
No gender restrictions, age 20-34 years
No nationality restrictions
English Proficiency has one of the following English proficiency test results:
CEFR B2 Levels
IELTS score overall 6.0
TOEFL (iBT) 79 points or higher (speaking separately, no less than 18 points) / TOEFL PBT 550 points or higher
