Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in Food Science and Technology/Biological Science field or equivalent.
Computer literate & proficient in MS Word, Excel and Power Point.
Competencies: Good interpersonal & communication skills, dynamic team player, be able to work under pressure and meet tight deadlines.
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Diploma in Culinary Arts or equivalent (recognized by the relevant authority).
Bachelor’s Degree in Culinary Arts, Food Service Management, or Hospitality is preferred.
Minimum 8-10 years of professional culinary experience, including at least 3–5 years in a supervisory or leadership role within a hospital, hotel, or large-scale institutional kitchen.
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