Executive Sous Chef

1.At least vocational certificate in culinary and with preference of Bachelor Degree in Culinary field
2.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
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 all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
2.Constantly research, develop and 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.
6.Enforce Standard Sanitation Checklist by having all Kitchens inspected on a monthly

-Service charge
-8 Day-off/month
-Group Life & Health Insurance
-Uniform & Laundry
-Meal at canteen
-Provident fund
-Opportunity for career growth