• Manage the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, staffing, training and employee relations of the kitchen.
• Implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.
• Create and execute innovative menus that reflect International and Local cuisine.
• Ensure the highest level of food quality and presentation.
• Monitor and control food costs, inventory, and wastage.
• Ensure compliance with HACCP guidelines and food safety standards.
• Lead, motivate, and develop a team of more than 20 chefs.
  
  

• Preferably a Culinary Arts Degree holder.
• Preferably with 5-8 years’ experience with modern and international cuisine.
• Preferably with 4-5 years of experience in leading a large BQT kitchen team in a Hotel or similar institution with high volume events
• Preferably updated with new culinary trends available in the market.
• Preferably knowledgeable in Food Costing, Budgeting, and Menu Planning Reports.
• Preferably fluent in oral and written English.
• Creative, Energetic and with an eye for detail.
• Outgoing and people oriented.
• Motivator, self-starter and a team-builder.

Please refer to job description.