Degree or Higher National Diploma in Hospitality/Culinary arts is preferred. Experience as Chef de Partie in a high-volume restaurant or catering company with highest levels of service is preferred.
A minimum of 3 years of experience working in a 5-star hotel or free-standing restaurant environment.
International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
Strong knowledge of HACCP.
Competent computer skills including MS Office or equivalent.
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