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 Sous Chef and chef de partie
Set an example and ensure that staff adheres to the grooming standards, behavior as well as hygiene standards.
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 kitchen structure
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.

Have experience of working for international environment
Good knowledge of industrial kitchen equipment and procedures
Experience in preparing Western Cuisine, Asian Cuisine
Knowledge of best practices for training kitchen staff and implementing kitchen procedures
High level of creativity and reliability
Flexible schedule required
Demonstrated knowledge and experience with Food Safety Regulations of HACCP