????????? ????
• Executive Chef supervises the function of all kitchen colleagues, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
• Applicants should have at least 5 to 10 years prior experience as an Executive Chef in similar size operation or in a respectable F&B and hotel establishment.
• Strong cooking foundation including set-up, and has a sense of creativity.
• Ability to work effectively in a team environment taking initiatives and high sense of responsibility.
• Willing to work in shifts or extended number of hours, can work well under pressure, proactive and a team player.
• Knowledgeable in all types of cuisines, exhibits a strong culinary talent in Arabic cuisine.
• Knowledgeable in terms of Food and Labor cost.
• Can work under pressure & adaptable.