Minimum 8 years of professional culinary experience in a 4-star or 5-star hotel or resort, upscale cruise line or high-volume convention banqueting operation.
Good planning and execution; able to oversee multiple projects, adapt support for business needs, and ensure on-time delivery with professional approach according to outlined scope, budget and timeline.
Good planning and execution; able to oversee multiple projects, adapt support for business needs, and ensure on-time delivery with professional approach according to outlined scope, budget and timeline.