Executive Chef

Pre-Opening Team to prepare and set up operational items and management includes Property System (PMS), license related to each department

Preparing Manning & Resources, Departmental Budget, Check List items, monitoring pre-opening time table includes FF&E, Staff Training, SOP etc

Preparing and execution of Staff Training, SOP etc

Preparing for market analytical, business penetration and marketing activation and exposure

Ensuring promptness, freshness, and quality of dishes.

Coordinating cooks' tasks.

Implementing hygiene policies and examining equipment for cleanliness.

Designing new recipes, planning menus, and selecting plate presentations.

Reviewing staffing levels to meet service, operational, and financial objectives.

Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

Male or Female, attentive, strong leadership and able to working with other smoothly

Youngster and attractive with friendly and having a cheerful-gesture

government and society relationship, license and other Human-Resource scope

Housekeeping and F&B Service scope

Attentive, communicative, casual person and able to build good chemistry with the guest

Good English, other language will be a consideration

Creative and updated with digital tools.

2+ years of culinary education.

5+ years of experience in a similar position.

Advanced knowledge of food professional principles and practices.

Proficient knowledge of human resources management.

Excellent knowledge of BOH systems, ordering and inventory.