รายละเอียด

- Minimum 3–5 years of experience in an Executive Sous Chef, Sous Chef, or Chef de Cuisine position, preferably in a hotel or high-end restaurant.
- Strong knowledge and proven experience in Peranakan cuisine, with a good understanding of its traditional flavors, ingredients, spices, and cooking techniques.
- Ability to develop and create authentic and innovative Peranakan dishes while maintaining traditional taste and quality.
- Strong leadership and team management skills, with the ability to coach, train, and motivate the kitchen team.
- Good knowledge of food cost control, menu costing, inventory management, and purchasing.
Knowledge of food safety, hygiene, HACCP, and kitchen safety standards.
- Ability to maintain consistent food quality, taste, presentation, and hygiene in accordance with hotel standards.
- Creative, organized, detail-oriented, and able to work effectively under pressure.
- Good communication and interpersonal skills with the ability to work closely with other departments.
- Strong planning and organizational skills, particularly in managing kitchen operations during high-volume periods.
- Good command of English, both written and spoken.
- Flexible to work shifts, weekends, and public holidays as required.
- Passionate about culinary excellence, hospitality, and delivering a high-quality guest dining experience.
- Experience in an Upscale or Luxury Hotel and/or professional experience specializing in Peranakan cuisine will be an advantage.