Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center
A degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution
Candidates with an associate degree in culinary arts with appropriate work experience will be considered.
3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship
US Visa C1/D is preferred however not required at the time of application (the transit and crewmember VISA must be obtained before start date)
Covid 19 Certificate
Health certificate
Basic Training Certificates as per STCW standard
English language proficiency
Health certificate
