Participate in assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef.
Participate in ensure that proper hygiene and sanitation in the outlet kitchen.
Participate in maintain an adequate stock of food supply, inter department coordination and be involve in training.
Carries the full responsibility of the operating equipment including its inventory levels.
Ensure of maintaining the outlet food cost at all times.
Participate in planning and costing of food menu.
To demonstrate excellent product knowledge of all food and special functions held at the resort.
Participate in the service of any special functions or events organized by the resort.
Involve in the organizing and coordinating of special functions and events.
Establishes and maintains smooth work relationships in the kitchen.
Maintain and create a working environment that reflects a sense of place.
Maintain and create a working environment that reflects a sense of place.
Ensure and enforce the service standard by directing, supervising and motivating the staffs to perform to the highest level of service.
Continuously trains and motivates all subordinates to ensure resorts standards are maintained.
Assisting sous chef in generating work schedules for kitchen personnel, according to forecasted demand requirements.
Participate in delegate responsibilities to staff and ensure tasks are completed on a timely manner.
Perform any additional or special duties, as directed by a superior.
Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
Ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
Participate in exhibit an outstanding knowledge of the Resort.
Participate in communicating with the guests and share feedbacks with the chef in charge and the management. The feedback then will ensure high levels of food and service quality and guest satisfactions are maintained at all times.
Handle any guest’s complaint in a professional manner,as per resort’s Policy & Procedure (service recovery).
Ensure that all channels of communication are respected and information is disseminated to the correct receivers.
Understand and apply the resort’s Policies & Procedures, including during emergency situations.
Demonstrate knowledge and interest in goals and objectives of the brand.
Ensure all activities are carried out honestly, ethically and within the parameters of the Myanmar Law.

Certification (Diploma) Hospitality Certification Holder
Able to cook Myanmar cuisine
Knowledge in international cuisine
Hard working and enthusiastic
Good health and hygiene skills
Be passionate about food
Be able to plan menu
Basic computer skill
English skill (Speaking/Writing/Listening)
Good at personal relationship