Chef de Cuisine - 3Spoons Kitchen

• Manage kitchen operation in 03Spoons Kitchen, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Participate in the planning and costing of menus

• Develop and write standard recipes

• Develop new dishes and products

• Ensure that outstanding culinary technical skills are maintained

• Assist with organizing special events and special food promotions

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

• Maintain a hygienic kitchen

• Clean the kitchen and equipment

• Maintain personal hygiene

• Supervise and Training of assigned employees

• Works with Executive Chef in manpower planning and management needs

• Works with Executive Chef in the preparation and management of the Department’s budget

Full salary; service charge and social insurance contribution in probation period

Attractive salary and insurance package

Opportunity to work with a great team of people and career growth in the world’s largest luxury hotel brand

Opportunity to join international training and development programs

Delicious and nutritious meal at Hotel’s Social Café

Sleeping Lounge for Employee

Laundered uniform provided by Hotel

Pre-employment health check and annual health check

Birthday gift and Allowances on other special events

Free parking

Recognition program with valuable gifts

Summer vacation and many team building activities

Hotel discounts worldwide at all IHG Hotels and Resorts

Unlimited Food & Beverage discount at Restaurants and Bars in Hotel

Other benefits according to Hotel’s policy

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

• Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications:

• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience:

• 5-year experience in Supervisory capacity or an equivalent combination of education and experience.

To apply, please send your CV via hoteljob

Telephone: (For Recruitment only): 024 3275 3464