Executive Chef

- More than 5 years of work experience for executive positions
-Ability to lead and manage a diverse group of people.
-Be creative and have a keen sense of smell and taste with good personal hygiene

-Responsible for both Kitchen & Food and Beverage area
-Responsible for the planning, directing, controlling, coordinating and participating in the activities of all personnel engaged in cooking and preparing food in all kitchen sub-section including Food & Beverage part
-Supervises and administers all phases of kitchen operation including food selection, preparation and menu planning
-Responsible for the production of highly quality food products at a cost level consistent with management objective
-The Executive Chef is directly responsible for the administration, co-ordination and cost control of all food preparation. The goal of Executive Chef is to provide innovative, technically and artistically superior, and cost efficient products that enhance the reputation of all food outlets, at the same time meeting the quality and presentation standards

TBA