Executive Chef / Sous Chef

An Executive Chef, is responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.

1.Developing unique and cuisine-appropriate menus
2.Implementing hygiene policies and examining equipment for cleanliness.
3.Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
4. Setting and monitoring performance standards for staff.
5.Obtaining feedback on food and service quality, and handling customer problems and complaints

1. Leadership SKill
2. Managerial Skill
3. Communication Skill

1. Good Attitude
2. Good Skill
3. Having Experiances in similiar position in Hotel Industri at 4 & 5 star Hotel
4. Hands - on
5. Hard Worker

Operational Working Time