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Reporting to: Executive Chef and Sous Chef
Location: QRS/K9/WSL/Kaskazi Kitchens
Department: Food and Beverage
Qualifications
Education & Certification:
Diploma or Certificate in Culinary Arts from a recognized institution.
Food Safety & Hygiene Certification e.g., HACCP.
First Aid certification (optional but desirable).
Additional specialization (e.g., pastry, butchery, or international cuisines) is a plus.
Experience
1. Professional Background:
Minimum 3–5 years experience in a professional kitchen, with at least 2 years as a Demi CDP or CDP.
Proven experience in a la carte service and banquet/event catering for large groups (100–300 pax).
Familiarity with high-pressure environments and ability to maintain standards during peak hours.
2. Volume & Capacity Exposure:
Experience working in a restaurant with at least 80–100 seating capacity.
Hands-on involvement in preparing for and executing large-scale events, weddings, conferences, or buffets for 200–300+ guests.
You'll no longer be considered for this role and your application will be removed from the employer's inbox.