Job Description
Oversee kitchen operations in food service outlets in facility, supervise sous chef and pastry chefs, create menus, devise recipes, develop budget

Recommended Education and Training
Culinary training in culinary school, academy, or institute or apprenticeship, age 30-45 years old or above

Skills and Personality Traits
Supervisory skills, administrative skills, organization, budgeting skills, knowledge fo a variety of cuisine.

Experience and Qualifications
Prior experience required