1.Understanding of various cooking methods in both Asia food and Western food 2.Submit cost proposals for menu items 3.Ensure that all food preparation is in accordance with regulatory guidelines. 4.Design standardized food presentation guidelines for each dish 5.Monitor inventory levels of commonly used items 6.Train, and manage staff about proper kitchen sanitization methods 7. Ensure all food is prepared as per food preparation requirements 8.Ensure meals are produced on time, and sufficient quantities are available for the various areas 9.Maintain stock levels of all kitchen supplies 10.Prepare daily pastry and bakery requirements as per the menu 11.Be available for functions as they arise to ensure that the food is prepared and served as required 12.Teach new staff skills they require to perform their roles to the required standard 13.Delegate duties to kitchen staff as per the menu requirements 14.Monitor the work of kitchen staff to ensure all tasks are done as required 15.Ensure wastage is minimized by careful supervision of food preparation methods 16.Ensure proper hygienic storage methods are utilized to prevent food loss 17.Ensure staff are aware of and follow safe work practices at all times 18.Ensure work station is kept clean and hygienic at all times 19.Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending 20.Make sure the hygiene and food safety standards are met in all stages of food preparation 21.Estimate amounts and costs of required supplies, such as food and ingredients. 22.Control food cost and usage by following proper requisition of products from storage areas 23.Ensure that the kitchen operation in a timely way that meets our quality standards 24.Manage and training kitchen staff, establish working schedule 25.Maintain a positive and professional approach with coworkers and customers

* Knowledge and Skills •Time management •Must be able to prioritize work to meet scheduled deadlines while handling multiple tasks •Good in English communication skills •Punctual, organized and trustworthy •Ability to track expenses and manage a budget •Ability to lead and inspire a team. •Strong passion for the art of food design. •Professional appearance •Ability to motivate staff •Excellent communication skills •Ability to resolve conflict in a constructive manner •Willingness to take initiative and make decisions •Ability to delegate tasks effectively * Education and Experience: •Prefer Bachelor Degree and At least High School degree •Health and safety and food hygiene certificates •At least 5 years experiences of Head Chef / Executive Chef level related within Hotel and Restaurant and Resort. •Computer Skills (Ms. Word & Excel, Internet, e-mail….)