Culinary Leadership
Galley and Kitchen Management
Menu and Recipe Execution
Destination Dish Development
Food Quality Control
HACCP and USPH Compliance
Minimum of 2-3 years of experience in a supervisory or team lead role in a fast-paced restaurant or café. Experience in Asian or Malaysian cuisine is a significant advantage.
Proven ability to lead, motivate, and manage a diverse team.
Exceptional interpersonal and customer relationship skills.
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Galley Operations Management
Advanced Culinary Techniques
Food Preparation and Presentation
Buffet Presentation
Menu and Recipe Compliance
Food Quality Control
Asian Cuisine
Fusion Cooking
Western Cuisine
Menu Development
Kitchen Management
Team Leadership
Food Cost Control
Inventory Management
Hygiene Standards