• Ensures consistent quality and presentation of menus for all the kitchen including employee restaurant, constantly inspects taste, temperature, portion size and visual appearance

• Promotes Health & Safety in the workplace and ensures all local health regulations are met
• Maintains a clean and safe environment instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
• Supervises organization and sanitation of kitchen, storage areas and loading dock
• Maintain proper procedures to maintain kitchen/equipment sanitation
• Oversee food preparation, production and to develop new and innovative food products good quality food to meet market and customers’ expectations
• Thorough knowledge of Food Safety systems and procedures
• Informs the teams of top management decisions
• Ensures that his/her management style and working methods are in line with the brand's Human Resources policy, fine-tuning them if necessary
• Prepares the work schedules for the team (days off, holidays & replacements)
• Communicate with team members and other departments to maintain a positive guest and colleague interactions with good working relationships
• Ensure that sufficient quantities of pre-prepared items are available to meet projected demands are stored in a manner, which increases their usefulness maintain quality
• Organizes working meetings for the team
• Helps prepare and implement the training plan for the department
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner

•    At least 3 to 5 years’ experience as an Executive Chef or equivalent
•    Experience of working at European/Chinese restaurant is preferable
•    Can be well communicate with service team and head office
•    Must have supervisory, coaching and staff development skills
•    Guest service focused – Professional Team Leader – Detail Oriented
•    Must have a positive attitude and enjoy working with people
•    Multi cuisine exposure is a must
•    Oversee all functions as necessary to ensure all food is at the required standard
•    Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times