You will be responsible to assist with the efficient running of the department in accordance with the hotel’s standards and financial goals. The Chef (Indian / Malay Cuisine) is responsible to assist the Sous Chef / Chef de Cuisine in managing the assigned kitchen operation in accordance with the hotel’s standards and financial goals, ensuring maximum guest satisfaction, and contributing to the overall success of the restaurant.

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in a hotel or large restaurant with good standards
• Able to cook and prepare Indian / Malay cuisine
• Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
• Knowledgeable of occupational health and safety standards

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to manage the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Good practical, operational and administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.