Education: Culinary Degree or equivalent qualification.
Experience: Extensive background in culinary roles, including substantial experience in leadership positions such as Sous Chef or Chef de Cuisine.
1. Leadership Skills: Demonstrated ability to lead and manage kitchen staff effectively, delegate tasks, and ensure smooth operations.
2. Creativity: Proficiency in developing innovative menus, dishes, and culinary concepts tailored to the preferences of hotel guests.
3. Organizational Skills: Strong organizational abilities to efficiently manage kitchen operations, oversee inventory, and maintain budgets.
4. Knowledge of Food Safety Standards: Comprehensive understanding of food safety and sanitation regulations, ensuring a clean and safe kitchen environment at all times.
5. Communication Skills: Excellent communication skills to effectively collaborate with other departments, engage with guests, and provide training to kitchen staff.
6. Business Acumen: Familiarity with business principles related to food cost control, menu pricing, and revenue generation, contributing to the overall success of the culinary operations.
Amaken offers recruitment services in the Middle East and abroad with an ever-growing list of satisfied clients. With our proven experience, extensive resources and carefully conceived recruitment solutions, we pride ourselves in taking a personal approach with both client and candidate to guarantee a successful partnership.
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