Qualifications 

1. Diploma degree (D3) in food production.
2. Hold valid HACCP training certificate issued by HACCP’s authorized/approved training providers.
3. 5 (five) years of experience as Chef and 3 (three) years of experience as Executive Chef at 4-Star hotel / convention center, catering company for the last 10 (ten) years.
4. Experienced in managing minimum 500 POB meals served, including, complaint management, improvements, kitchen and mess hall management.
5. Experienced in managing HACCP implementation (food supplies, processing, and presentation).
6. Computer literacy – MS Office applications.