Sijil atau Diploma dalam Seni Kulinari, Seni Memasak Profesional, Pengurusan Hotel & Restoran, atau kelayakan yang setaraf.
Minimum 2–3 tahun pengalaman sebagai Tukang Masak di hospital, pusat perubatan, fasiliti penjagaan kesihatan, hotel, perkhidmatan katering, atau persekitaran perkhidmatan makanan institusi.
Memiliki Sijil Pengendali Makanan yang sah. Pensijilan HACCP adalah satu kelebihan.
Restaurant Management
Customer Service
Team Leadership
Inventory Management
Food Safety and Hygiene
Staff Training and Development
Financial Acumen
Operations Management
Problem-Solving
Communication Skills
Communication Skills
A problem solver, ability to manage and work as a team and delegate tasks effectively and independently, someone who is initiative and takes his job seriously.
Good communication and interpersonal skills, conversant in speaking and reading Mandarin and English.
Strong attention to detail with ability to perform repetitive tasks on a daily basis.
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