Executive Chef

- Responsible for the daily operations of the Kitchen
- Ensure the smooth operations of the kitchen
- Ensure highest quality level of food served to guest
- Supervise the serving of food on the premises in a hygienic, timely & efficient manner
- Responsible for the performance of the staff
- Develop and implement policies and procedures for the Kitchen
- Must be able to plan and design menus
- must be able to control food cost and maintain quality of ingredients
- Must be familiar with inventory control and food ordering
- Other job assigned by General Manager

- Vietnamese
- Minimum 3-year-experience in same position, preferably working in 4-5 star hotel
- Computer skill
- Leadership and teamwork skills
- Training skill
- Planning, organizing and coordination
- Good at English (Written and Speaking)
- Speak Cantonese is an advantage

- Good Remuneration & Benefits
- - Annual Outing: Twice / year
- Duty Meal & Drink provided

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