Sous Chef Qualifications :
- Minimum 2 years of experience in a professional kitchen, preferably in Western cuisine
- Maximum age 45 y.o
- Strong leadership skills and ability to manage and train kitchen staff
- Excellent knowledge of cooking techniques, kitchen operations, and food safety standards
- Must be able to handle, cook, and taste pork dishes
- Ability to work under pressure and maintain high-quality standards
- Good communication and teamwork skills
Chef de Partie (CDP) Qualifications :
- Minimum 2 years of experience in a similar position in a Western restaurant or cuisine
- Maximum age 45 y.o
- Skilled in managing a specific kitchen section and delivering consistent dish quality
- Strong understanding of cooking methods, presentation, and hygiene practices
- Must be able to handle, cook, and taste pork dishes
- Ability to work efficiently in a fast-paced environment
- Good communication skills and a collaborative attitude