Position Minimum Requirements:
Must be able to communicate clearly in English
Should have at minimum 1-year vocational education with an internship in culinary arts or equivalent certified apprenticeship program
Should have full comprehension of Chinese cuisine and its regional derivatives such as Sichuan, Hunan, Cantonese, etc
At least 36 months as a full-time employee in an Asian Cuisine restaurant in a production role of quick service, full service or fine dining operation.
Of the 36 months, ideally at minimum 12 months should be at production role that preferably involved direct guest contact and interaction
Exposure to and understating of Pan Asian and Japanese Cuisines are desirable.
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