• Understanding of various cooking methods in both Asia food and Western food • Good record of kitchen and staff management • Make sure the hygiene and food safety standards are met in all stages of food preparation • Check the quality of raw or cooked food products to ensure that standards are met. • Check and maintain proper food holding and refrigeration temperature control points • Estimate amounts and costs of required supplies, such as food and ingredients. • Control food cost and usage by following proper requisition of products from storage areas • Work closely with head chef/operation managers/head of resort to plan and price menu items • Supervise or coordinate activities of cooks or workers engaged in food preparation. • Ensure that the kitchen operation in a timely way that meets our quality standards • Manage and training kitchen staff, establish working schedule • Order supplies to stock inventory appropriately • Enforcement of sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers

• At least High School • Health and safety and food hygiene certificates • At least 2-3 years experiences related with Hotel and Restaurant • Computer Skills (Ms. Word & Excel, Internet, e-mail….) • Knowledge of Generally management and time management • Must be able to prioritize work to meet scheduled deadlines while handling multiple tasks • Good in English communication skills, strong organization and problem solving