Candidate must possess at least a Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5 in Culinary Arts, Food Service Management, or equivalent.
Proven experience as a Head Chef, Executive Chef, or Sous Chef (preferably in hospital catering, institutional catering, or large-scale food service).
Strong leadership and staff management skills (handling work assignments, leave verification, and kitchen productivity).
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