Executive Chef

Lead and supervise the kitchen team, ensuring smooth operations and a positive work environment.

Develop innovative and seasonal menus in line with the restaurant's concept and customer expectations.

Maintain the highest standards of food quality, taste, and presentation.

Manage food costing, inventory control, and kitchen budget to optimize profitability.

Enforce health and safety regulations and maintain cleanliness and organization in the kitchen.

Train, mentor, and schedule kitchen staff to ensure efficiency and performance.

Collaborate with management on promotions, events, and menu updates.

Build relationships with local suppliers and ensure timely procurement of high-quality ingredients.

Proper education background in Culinary Arts, Hotel and Restaurant Management, or related major; International experience in 5 Star Hotel is preferable 

Understanding of different international kitchens

Excellent managerial and leadership skills 

Deep knowledge of food trends, cooking techniques, and nutrition.

Strong understanding of kitchen finances, including budgeting and cost control.

Ability to thrive under pressure in a fast-paced environment.

Passion for food, creativity, and continuous improvement.