CEO HOSPITALITY – CEO GROUP

• Assist the Chef de Partie in daily operations of the assigned cold kitchen section.
• Prepare salads, appetizers, cold cuts, dressings, sandwiches, and other cold dishes according to standardized recipes and hotel quality standards.
• Carry out daily mise en place and ensure ingredients, tools, and equipment are ready for service.
• Maintain food freshness, quality, consistency, and presentation throughout preparation and service.
• Follow proper food storage, temperature control, stock rotation, and portion control procedures.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Support the kitchen team in maintaining a clean, organized, and efficient working environment.

• Attractive salary and service charge.
• Meal allowance.
• Monthly gasoline allowance.
• Housing allowance or free accommodation at Heartist House.
• Professional training and development programs through AccorHotels Academy.
• Professional and international working environment.
• Exclusive room rate benefits at Accor hotels worldwide.
• Employee engagement activities, including birthday celebrations, year-end parties, football and volleyball clubs, and other team-building activities.
• 13th-month salary and additional performance-based bonuses.

• Culinary certificate or vocational training in Culinary Arts, Food Production, or a related field is preferred.
• Minimum 1–2 years of experience in a professional kitchen, preferably in cold kitchen operations.
• Basic knowledge of cold food preparation, salads, appetizers, buffet presentation, and food decoration.
• Understanding of food safety, temperature control, food storage, and hygiene procedures.
• Ability to follow instructions, work under pressure, and maintain attention to detail.
• Good teamwork, communication, and willingness to learn.
• Basic English communication skills are an advantage.
• Pre-opening hotel experience is preferred, and familiarity with the OPERA hotel management system is an advantage.

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