1) Undergraduate - BHMS.
2) Postgraduation not required.
3) Must have 5 to 7 years of experience.
1) Pleasing Personality.
2) Strong Communication skills.
1) Preparing, cooking and presenting dishes within your speciality.
2) Helping the sous chef and head chef to develop new dishes and menus.
3) Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
4) Monitoring portion and waste control to maintain profit margins.
1) Work Autonomy.
2) Opportunity for creative thinking and design.
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