CEO HOSPITALITY – CEO GROUP

• Assist the Executive Chef in overseeing daily kitchen operations across all food production areas, ensuring consistent food quality, presentation, and service standards.
• Supervise and coordinate kitchen teams to ensure efficient workflow, proper food preparation, and timely service across restaurants, banquets, and other outlets.
• Develop menus, standard recipes, and food preparation procedures in line with the hotel's culinary concept and brand standards.
• Monitor food costs, portion control, inventory, and waste management to support departmental budgets and financial targets.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations.
• Train, coach, and motivate culinary team members while supporting staff development and performance management.
• Collaborate with the F&B team and other departments to support special events, promotions, and guest satisfaction initiatives.
• Act on behalf of the Executive Chef when required and ensure smooth kitchen operations in their absence.

• 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.
• Minimum 4–6 years of culinary experience, including supervisory or management experience as a Sous Chef or in a similar role, preferably in an upscale hotel or resort.
• Strong knowledge of international cuisine, menu planning, food costing, kitchen operations, and team management.
• Proven ability to lead culinary teams and maintain consistent food quality across multiple outlets and banquet operations.
• Comprehensive knowledge of food safety, hygiene standards, and kitchen operating procedures.
• Strong leadership, communication, organizational, and problem-solving skills.
• Good command of English; additional languages are an advantage.
• Proficiency in Microsoft Office and kitchen cost-control systems.
• Pre-opening hotel experience is preferred, and familiarity with the OPERA hotel management system is an advantage.

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