- Competitive salary.
- Service charge.
- Meal allowance at the restaurant.
- Social Insurance, Health Insurance as Labor Law legislation.
- 12 annual leave per year.

Opening time: 7:00AM-22:30PM (Working time: 8h/day)
-To develop menus and standard recipes for food preparation and new start-up restaurants;
– To ensure the effective food preparation and attractive presentation;
– To keep up with cooking trends and local best practices;
– To oversee the delivery of food supplies and inventory control;
– To ensure and maintain the highest food quality and hygiene standards;
– To interact with guests to get feedback on food quality and variety of food;
– To evaluate foods to assure the quality standards consistently;
– To maintain a regular cleanliness for all kitchen areas and equipment;
– To develop SOPs to enhance standards to reflect state-of-the-art techniques;
– To provide coaching/training session to all kitchen staff for their professional development opportunities;
– To consult with the Restaurant Manager about food production aspect of events;
– To project annual food, labor cost and monitor financial results;
– To exercise portion control for food items served at reasonable prices;
– To take corrective action as necessary as to meet the financial goals;
– To inteview candidates together with recruitment specialist to select right people;
– To manage effective attendance of the kitchen staff;
– To conduct performance appraisal for all kitchen staff

• 3 years experience as a Head Chef.
• Qualification in Commercial Cookery from a recognized Institution.
• Exceptional knowledge of food hygiene standards.
• Proven 4 or 5 star Hotel/ Reastaurant kitchen experience with large operations.
• Ability to engage and manage a large team to provide a high level of customer service and guest satisfaction.