Head Chef

Minimum Requirements:

- At least vocational certificate in culinary and with preference of Bachelor Degree in Culinary field
- At least 5 year experience in culinary operation and management in senior management position of international operations or hotels with evidenced tracked record of achievements
- Strong in inter-personality, leadership, and creative skill
- Proficiency in English and computer literate
- Strong in driving results and people management and development

- Directly responsible for all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
- Constantly research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation.
- Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
- Enforce the standard food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
- Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc.

- Service Charge
- Working 8 hours per day
- Social Security Fund
- Annual Leave
- Public Holiday
- Insurance