Bachelor’s degree in culinary arts

Passion for cooking and creativity;

Experience in fine dining, Western;

Understanding of various cooking techniques and procedures

Ability to work under pressure with speed and accuracy

Good knowledges in health and safety standards

Basic computer skills (office 365, RMS and POS a plus but not mandatory)

Good English speaking and writing

Flexible working time depending on business level

Split shift 10.30am-2.30pm/5pm-10.30pm

1 day off per week

12 Annual leave per year + public holiday

Salary + service charge

Help in the design of the food menus

Maintain consistently the highest standard of quality of food and plating

Ensure that the kitchen operates in a timely manner that meets the quality standard of the restaurant

Ensure that the kitchen maintain the highest standard of hygiene and food safety

Manage the kitchen in the absence of the executive chef

Manage and train the kitchen staff, assess performances

Calmly take control and solve any arising issues

Ordering supplies, stock management and rotation

Keep a positive and professional approach with customers and co-workers