HEAD CHEF

Head Chef is responsible for overseeing the preparation, cooking, baking and finishing product presentation of all F&B items. Responsibility covers the start-to-end process of food production, including requisition of raw materials, mise-en-place to finished product packaging until the product inventory. Ensures execution of procedures according to company standards.

Qualifications:

Male
20-35 years old
Preferably with a bachelor’s degree and certifications form culinary schools.
At least 2 years of working experience as Head Chef in the Hotel industry or “First class” restaurant is required for this position.
Preferably with relevant solid experience in the same capacity.
A good working knowledge of International Cuisine is definitely an advantage
With a background in F&B or kitchen operations
Strong knowledge of proper food handling procedures
Good communication and written skills
Must be able to multi-task and work efficiently under pressure
Must possess good character and positive work attitude
Ability to work well in a group/team
Knowledge of best practices for safety and sanitation
Passion for delivering great food and service
Multitasking and organization ability
Ability to work shifts during weekends and holidays
Possess a good leadership ability with strong focus on training and upgrading of food quality and portion control.
Willing to relocate to any hotels under our group.