Qualifications & Experience

• Professional culinary certification from a recognized institution.
  
• Minimum 7–10 years of experience in high-standard kitchens (schools, hotels, or resorts preferred).
  
• Demonstrated expertise in multinational cuisines.
  
• Strong leadership and organizational skills with proven ability to manage diverse teams.
  
• Knowledge of nutrition, dietary restrictions, and child-friendly meal planning.
  
• Excellent communication skills and cultural sensitivity.