CEO HOSPITALITY – CEO GROUP

• Oversee daily Asian kitchen operations, ensuring consistent food quality, authentic flavors, presentation, and timely service in accordance with hotel standards.
• Supervise and coordinate the Asian culinary team in food preparation, cooking, and service execution.
• Assist the Executive Chef and Executive Sous Chef in developing Asian menus, standard recipes, and seasonal culinary offerings.
• Ensure the quality, freshness, and proper handling of ingredients, including herbs, spices, sauces, and specialty products used in Asian cuisine.
• Monitor food costs, portion control, inventory, and waste management to achieve departmental budget targets.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards.
• Train, coach, and develop kitchen team members to maintain culinary standards and improve team performance.
• Coordinate with other kitchen sections and F&B service teams to ensure smooth operations and a consistent guest dining experience.

• 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.

• Diploma or degree in Culinary Arts, Hospitality Management, or a related field is preferred.
• Minimum 3–5 years of culinary experience, including supervisory experience in an Asian kitchen, preferably in an upscale hotel or resort.
• Strong knowledge of Asian cuisine, cooking techniques, ingredients, flavor profiles, and food presentation.
• Good understanding of menu planning, food costing, inventory management, and kitchen operations.
• Comprehensive knowledge of food safety, hygiene, and sanitation standards.
• Strong leadership, communication, teamwork, and problem-solving skills.
• Good command of English; additional languages are an advantage.
• Pre-opening hotel experience is preferred, and familiarity with the OPERA hotel management system is an advantage.

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