Senior Kitchen

• Minimum education of vocational high school in Culinary Arts or a related field. • Minimum 2–3 years of experience in kitchen operations, preferably in F&B. • Experienced in food preparation, cooking, and kitchen operations. • Good knowledge of food safety, hygiene, and sanitation standards. • Able to maintain food quality, consistency, and presentation. • Capable of supervising and coordinating kitchen staff. • Able to manage kitchen inventory, stock, and ingredient usage. • Strong teamwork, leadership, and time management skills. • Detail-oriented, disciplined, and able to work under pressure.