Executive Chef

1. At least 5 years experience in culinary operation and management in senior management position of international operations or hotels with evidenced tracked record of achievements
2. Strong in inter-personality, leadership, and creative skill
3. Proficiency in English and computer literate
4. Strong in driving results and people management and development

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, and employee cafeteria) and all support areas (e.g., purchasing).

1. Career training and development
2. Recognition programs
3. 5 days work per week
4. Annual Vacation & Public Holiday
5. Meals/Uniform
6. Life Insurance/ Health benefits (OPD&IPD)
7. Provident Fund
8. Service charge
9. Wedding benefit