KOK/CHEF

This Lead-level KOK/Chef role requires extensive hands-on experience and a strong vocational education background in culinary arts. The candidate must demonstrate advanced culinary skills, including menu planning, food preparation, and kitchen management. Expertise in various cooking techniques, ingredient selection, and food presentation is essential. Leadership experience is critical, as the role involves supervising kitchen staff, coordinating kitchen operations, and ensuring high standards of food quality and safety. Knowledge of hygiene regulations, inventory control, and cost management is also important. The vocational education foundation ensures proficiency in practical culinary competencies, kitchen equipment handling, and adherence to safety and sanitation standards. Overall, the ideal candidate combines deep culinary expertise with effective team leadership and operational management within a professional kitchen environment. Apply if this aligns with your profile and experience.