The main requirements and responsibilities of the job:
- Ability to understand and follow verbal and written instructions
- Professional qualification and 5 years’ experience in catering establishment
- Sufficient understanding of international and RoK food safety rules and regulations (Sanitary Rules, Technical Regulations)
- Knowledge of Food Hygiene Fundamentals and HACCP Standard system.
- Efficient leadership, organizational and communication skills
- Practical and applied knowledge of, but not limited to: basic cookery and methods of cooking; handling of catering tools and equipment; national and international dishes production; and knowledge of the technology and requirements for the safe production; storage and service of food products to Client, Company
- Practical and applied knowledge of the technology required for the cleaning of various areas of the catering department to Client, Company and National Standards.