Executive Chef

Job Description:
Diagnose and decide the resolve operational and guest issues Set the target kitchen smooth operation and others department Kitchen performance each section Proper hygiene and cleanliness Know how in material/food cost control effectiveness Knowledgeable in labor cost control effectiveness Complies with energy conservation and job safety procedure Knowledgeable in kitchen CAPEX/OPEX budget planning Minimum Qualifications:
Bachelor’s Degree in Hotel and Restaurant Management, Bachelor in Culinary Arts or equivalent 8-10 years of experience in the Kitchen Excellent Oral & Communication Skills, Excellent Organizational & Planning Skills, Personable and Pleasant, Complaint Handling Skills, InnovativeStrong analytical and planning skills; Good communication and presentation skills; Excellent problem-solving skills;