Canteen Head Chef

• Plan, prepare, and continuously improve daily staff canteen menus to provide balanced, nutritious, and cost-effective meals.
• Supervise and lead the canteen kitchen team, ensuring daily operations run efficiently and all meals are prepared and served on time.
• Monitor food quality, taste, presentation, and portion control while maintaining consistency and minimizing food waste.
• Ensure full compliance with food safety, hygiene, sanitation, and HACCP standards, as well as company policies and local regulations.
• Manage food costs, inventory levels, purchasing, and stock rotation to ensure efficient use of resources and minimize wastage.
• Maintain kitchen equipment, utensils, and work areas in good operating condition, coordinating repairs and preventive maintenance when required.
• Train, coach, and motivate kitchen team members to maintain high performance, productivity, and service standards.
• Collaborate with other departments to ensure smooth canteen operations and continuously improve the overall dining experience for employees.

• 2-month probation period with 100% salary and full-service charge
• 5 working days per week as regulated | 2 days off per week
• Social Insurance participation upon signing the official Labor Contract
• Uniform and meal during shift provided by the Hotel | Complimentary parking for motorbikes and cars
• Employee preferential rates when using hotel services
• Creative and friendly work environment
• Domestic and international training courses.
• Annual leave/Paid time off | Periodic health checks

• Diploma or Certificate in Culinary Arts or related field.
• 3–5 years of kitchen experience, including supervisory experience.
• Strong leadership and organizational skills.
• Good knowledge of food safety and hygiene standards (HACCP preferred).
• Ability to work in a fast-paced environment and manage food costs.

HR Department Contact: 0962 528 736 (Ms. Helen)