QUALIFICATIONS

• Proven experience as a Head Chef or Senior Chef, preferably in meal prep, catering, or high-volume kitchens.
• Strong understanding of dietary preferences, nutrition, and portion control.
• Strong culinary background with expertise in various cooking techniques and cuisines.
• Excellent knowledge of food safety and hygiene regulations (e.g., HACCP certification preferred).
• Demonstrated leadership and team management skills with the ability to motivate and develop staff.
• Exceptional organizational and time management skills with the ability to prioritize and manage multiple tasks effectively.
• Strong communication and interpersonal skills.
• Ability to work under pressure and meet tight deadlines.
• Proficiency in inventory management and cost control.
• Minimum of 3 to 5 years of experience in tingkat kitchen operations.