• Competitive salary and insurance package
• Duty meal at hotel’s staff cafeteria
• Laundered uniform
• Free parking
• Summer vacation and team building activities
• Pre-employment health check and annual health check
• Hotel discounts worldwide at all IHG hotels and resorts
• Food & Beverage discounts at hotel
• Opportunity to join international development programs
• Chance to work with a great team of people & career growth in the world's largest luxury hotel brand
• Other benefits according hotel’s policy

·         Assumes the duties and responsibilities of the Executive Chef/ Executive Sous Chef in their absence·         Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef/ Executive Sous Chef in their absence·         Controls and analyzes, on an on-going basis, the level of the following:o    Saleso    Costso    Issuing of foodo    Quality and presentation of food and beverage productso    Condition and cleanliness of facilities and equipmento    Guest satisfactiono    Marketing·         Assists the Executive Chef/ Executive Sous Chef in developing training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees·         Assists the Executive Chef/ Executive Sous Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections·         Assists the Executive Chef/ Executive Sous Chef in developing popular menus offering guests value for money in accordance with IHG guidelines·         Assists the Executive Chef/ Executive Sous Chef in planning and organizing successful Food and Beverage activities·         Conducts daily briefings and other meetings as needed to obtain optimal results·         Attends and participates to other meetings as required by the administrative calendar·         Assists the Executive Chef/ Executive Sous Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation·         Assists the Executive Chef/ Executive Sous Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies·         Assists the Executive Chef/ Executive Sous Chef in determining the minimum and maximum stocks of all food, material and equipment·         Assists the Executive Chef/ Executive Sous Chef in setting standards of all food and equipment purchases in accordance with IHG guidelines·         Participates in the preparation of the hotel's revenue plan and marketing programs ·         Monitors local competitors and compare their operation with the hotel Food and Beverage operation·         Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits·         Works with Executive Chef/ Executive Sous Chef in manpower planning and management needs·         Works with Executive Chef/ Executive Sous Chef in the preparation and management of the Department’s budget

Required Skills –·            Demonstrate the ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.·            Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.·            Problem solving, reasoning, motivating, organizational and training abilities.·            Demonstrate leadership ·            Able to read, write, speak EnglishQualifications –·            Diploma or Vocational Certificate in Culinary Skills or related field.Experience –·            3 years experience as a chef or an equivalent combination of education and experience