Executive Chef

-Plans and direct food preparation and all culinary activities in the Kitchen.
-Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other F&B Outlets.
-In-charge of the smooth running of the kitchen and manage areas of profit, stock, wastage control, food cost and labor cost, hygiene practices and training within the kitchen.

-With 1-2 years of experience as Executive Chef or 3-4 years of experience as Executive Sous Chef
-Able to demonstrate excellent written and verbal communication english
-Proficiency with computer applications and programs including Microsoft Word, Excel, Powerpoint and outlook
-With strong background in HACCP procedures and application
-Proven leadership skills
-Having an eye for detail and creativity
-BS in Hospital Mnagement or any 4 year course and/or with degree inCulinary Arts/Science

21 San Miguel Avenue Ortigas Center, Pasig City 1600 Metro Manila, Philippines