Dynamic, professional and open minded working environment
Good salary, benefits and bonus
Uniform Laundry by the Company
Supporting shift meal at staff canteen
Other benefits under law of labor and provisions of the company will be discussed in the interview.

Control the quality and amount of his or her production.
Control the hygiene in his work areas, equipment and materials.
Check the consumption of the ordered goods.
Control the profitability of his production.
Maintain the food cost mentioned by the Executive Chef.
Develop positive attitude on his/her workstation as job skills, knowledge, autonomy and creativity of the staff.
Provide them the basis of working in a kitchen in order to increase their qualification and culinary knowledge.
Respect the needs and individuality of the staff.
Develop their self-confidence.
Training of the staff within of the workstation.
Control the daily operation of the workstation.
Develop kitchen staff’s skills on delegation.
Work and communicate closely with the Executive and Sous Chef.
Set an example and ensure that staff adheres to dress code and behavior as well as hygiene standards.
Budget Control/Responsibility: Responsible for controlling the establishment expenses as cost relations within of his/her workstation.
Must be in line with pre-assigned menu budgeting guidelines and expectations given by the Executive Chef
Security/Confidentiality: Is responsible of ensuring soundness of the establishment kitchen structure
Performance Standards: Based on an annual evaluation by the Executive Chef and the Food and Beverage Director. Basis for Evaluation will consider the ability to perform the job functions and handle special projects as assigned.

Must have at least 2 years’ experience in a similarly job.
Flexible working hours subjects to the demands of the business
Able to work under pressure
Excellent culinary catering talent