Administrative Skills: Basic computer knowledge (MS Office) for inventory control, waste management, and ordering supplies.
Culinary Certificate: SPM or a 2-to-3 year diploma/degree in Culinary Arts, Hospitality, or Hotel Management.
Work History: Minimum 2 to 4 years of total cooking experience, including 1 to 2 years as a Chef de Partie (CDP) in a reputable hotel or high-volume restaurant.
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Local adaptation: Handle local Malaysian and international menu requirements common in KL hospitality.
Culinary Qualification: A certificate, diploma, or degree in Culinary Arts or hospitality is preferred.
Work Experience: Minimum 2 to 3 years of hands-on experience as a CDP or at least 1 to 2 years as a Demi Chef de Partie in a reputable hotel or upscale restaurant environment.
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