Executive Chef

1. At least 10 years experience Dynamic personality with proven leadership skills, power bargaining of suppliers.
2. Bachelor in professional cuisine.
3. Significant cuisine experience.
4. Management experience.
5. Knowledge of HACCP guidelines.
6. Computer literate.
7. Languages : Fluent in the national language, English.

1. In charge of meal preparation, you coordinate the the tasks of each team member and ensure that all activities are carried out correctly and on-time.
2. In conjunction with the F&B Director, prepares the hotel's F&B offers in line with the hotels posing (market, competition etc.) and brand policy.
3. Prepares the department's annual budget in line with hotel strategy.
Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
4. Is responsible for food hygiene, ensures the respect and due application of the rules of hygiene in the department.
5. (HACCP) and Develops team spirit and motivation by creating a good working atmosphere.
6. Executive chef should be always available for special VIP dinners.
7. Oversee all Banquet and Event operations, including menu planning, food production, and service delivery.
8. Coordinate closely with related departments such as Banquet, Sales, F&B Service, and Housekeeping to ensure smooth and professional event execution.
9. Reports directly to General Manager.

1. Service Charge
2. Day Off 8 Days/Month
3. Meal Allowance 2/Meal
4. Public Holiday
5. Uniforms
6. Provident Fund
7. Group Insurance
8. Vacation