- Responsibilities whole kitchen and control kitchen section’s staffing. - Prepared planning and other tasks in kitchen. - Organization menu promotion and new menu promotion. - Responsible food quality and make supply chain order of control of cost. - Control food cost and makes recipe sheets of Standard Operation Procedure. - Organization and training subordinate staffs. - Responsible food and kitchen hygiene met standard all the time. - Built relationship with Customers.

- Languages required - Excellent in English level - Minimum Experience Required - Bachelor Degree in Hospitality Management, Culinary Art or equivalent *Other Requirements - Must have a passion for cooking with great creativity - Good knowledge of western food / willing to learn more about new product - Excellent communication skills - Positive and “can do” attitude - Dynamic - Candidates shall have experience at least 3-4 Asian & western food. - Good computer skills (Ms- Word, excel, PowerPoint, internet & email).