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 hygiene in his work areas, equipment and materials.
 Follow the standard recipe, hygiene, safety and working method in food production assuring good quality and presentation.
Apply the policy, regulation and procedures of his outlet as well as of the establishment.
Accomplish correctly the entire tasks given by his direct superior and complete his task on time.
Respect the quality, hygiene and presentation of all dishes prepared in his work area.
Stay well-groomed as per procedures.
Communicate and report regularly to his superior concerning the daily operation.
Inquire about all dishes sold in his outlet (availability, presentation and prices).
Develop self-confidence.
Work and communicate closely with the Kitchen Supervisor, Sous Chef and Executive Chef.
Must be in line with pre-assigned menu budgeting guidelines and expectations given by the Executive Chef.
Is responsible of ensuring soundness of the kitchen structure.

Have 1-2 years experience of working for international hotel environment.
Must present a well-groomed appearance.
Basic knife skills are essential.
Basic culinary skills and food knowledge's is required.
Basic knowledgeable of the production and execution of the local cuisine.
Must be able to work any shift and long hours necessary.
Must have the ability to follow the recipes.