Head Chef (Sous Chef)

1.At least vocational certificate in culinary and with preference of Bachelor Degree in Culinary field
2.At least 3 year experience in culinary operation and management.
3.Strong in inter-personality, leadership, and creative skill
4.Proficiency in English and computer literate
5.Strong in driving results and people management and development

1.Directly responsible for main kitchen culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
2.Maintain the hotels cuisine concepts and standards for food preparation and presentation.
3.Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
4.Enforce the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
5.Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation I accordance with the company policies.
6.Enforce Standard Sanitation checklist by having all kitchens inspected on a monthly basis.
7.Achieve departmental budget goals by maintaining efficient cost expenditure.
8.To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
9.To ensure the awareness & enforcement of all Company SOPs.
10.To ensure the efficient scheduling of management and employees.
11.To implement a departmental daily training program.
12.Ensure all managers and employees follow all job safety regulations and all hazards are reported to concerned departments.
13.Perform other duties as assigned by supervisor

1.Service Charge
2.Day off 2 days / week
3.Uniform
4.Meal allowance
5.Public Holiday
6.Annual Leave
7.Birthday Leave
8.Provident Fund
9.Training and Activities