- As per labor law
- Rest & Relaxation Allowance
- Uniform, accommodation & meals are provided
- International working environment
- Service Charge: 2 million per month
 

• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
• Ensures the sanitation standards for kitchen are being met.
• Be familiar with all sections of the kitchen to facilitate the flexible use of employees. 
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. 
• Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
• Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
• Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
• Perform any other duties which may be assigned by the management from time to time.

Required Skills
 
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Food service permit or valid health/food handler card as required by local government agency.
• Problem solving and training abilities.
 
Qualifications
• Diploma or Vocational Certificate in Culinary Skills or related field.
 
Experience
• 1 years related experience or an equivalent combination of education and experience.