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.
Able to manage hot or cold kitchen sections, including sauce, vegetables, fish, roast and other main production sections.
Culinary School degree, Food Hygiene certification or an equivalent combination of education and experience.
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Hot and Cold Kitchen Operations
Culinary Section Management
Food Production
Recipe and Menu Execution
Food Quality Control
HACCP and Public Health Standards