-Ensure the smooth day to day running of the Hotels Kitchens, including a la carte & buffet

-Create menus both buffet, a la carte and Banquet in line with market trends and demands

-Understand concept development, have an eye for detail and creativity

-Is responsible for food quality consistency

-Integrate, train, supervise and grow the entire kitchen team

-Standard recipes, up-to-date costs, purchasing specifications, carry out inventory

-Purchasing of produce and products for the outlet

-Follow the instructions on safety guidelines for all equipment used

-Thorough understanding of HACCP guidelines

-Minimum 4 years experience in the position of Executive Chef

-Show high levels of creativity

-Good understanding of working with brand standards

-Experience within Asia is preferred

-Computer skills

-Ability to work and manage in a multicultural environment