Key responsibilities:  

• Excellent knowledge in handling kitchen operations  
• Ensures smooth operation in the Kitchen, proper product control offering the best dishes without compromising quality
• Provides supervision, coaching and training to all Commissary kitchen colleagues
• Ensure the highest level of food safety by strictly enforcing Shangri-La’s Food Safety Management System / HACCP guidelines
• Handles guest feedback with regards to quality, variety of food and team’s performance & takes corrective actions based on their feed back
• Maintains good relations with internal & external customers

Experiences and skills required:

• Good knowledge of basic food production in to stocks, sauces & cold food dishes
• Minimum 6 years’ leadership experience in an international hotel or Hospitality Industry
• Knowledgeable of English language is an advantage
• Well verse on HACCP and Food Safety Guidelines
• Knowledgeable on basic computer skills (Excel, PowerPoint, Word, Micros and Requisition Systems)

Attributes: 

• Outgoing, People Oriented & Team Builder
• Team player & open minded
• Proactive, Motivator with a “Can Do Attitude”
• Creative with an eye for details
• “Thinks Outside the Box”
• Attention to detail & service-mind oriented
• Quality driven & good leadership skills