Job Summary

Job Duties & Responsibilities

• To build and maintain a strong efficient team.
• To ensure smooth and efficient of all kitchen outlets.
• To control food cost in the kitchen.
• To ensure the cleaning and hygiene in the kitchen are maintained at all times.
• Control taste or flavor the food standard.
• Make the menu for travel agencies or other customers.
• Retraining and training menu and new menu to all the staff kitchen.
• To ensure that all staff are aware of hotel’s rules and regulations by reviewing them monthly.
• Control market list order accounting the guests occupied in the hotel.

Essential Requirements

• Ideal candidate must at least has 5 years of working experiences as Sous Chef /
• Executive Chef within THE FOUR / FIVE STAR HOTEL
• Thorough knowledge of all culinary operations
• Knowledge of volume production and ability to maintain the highest standards
• Effectively dispenses the a la carte orders / Event orders paying attention to details, in a timely manner
• Access the good management, leadership, and training skills as well as a strong passion for cooking (Western, Europe and Asian Food)
• Mainly positive attitude, people and tasks oriented, hard working and a willingness to work with a team, be a team player.  
• Good command in spoken and written English is a must
• Computer literature of MS Offices

Application Information

Contact Details