Executive Chinese Chef-Nexus Resort & Spa Karambunai

The Nexus Resort & Spa Karambunai and The Nexus Villas & Suites are committed towards providing their guests the ultimate in distinctive luxury, innovative facilities and outstanding service. Together we aim to create a strong and dedicated team that is resolute and unwavering in our guest to become the premier resort in South East Asia.

Responsibilities:

To be directly responsible to the Food and Beverage Director for the proper supervision and function of all kitchen employees, facilities, operations, sales, cost and department profit.
To analyze food operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation, making specific corrections and recommendations necessary for optimum performance.
To develop and conduct training sessions for kitchen personnel.
To follow up programs and policies to insure compliance with prescribed methods and standards.
To report directly to the Food and Beverage Director for assignments and instructions, coordinating his function and activities with other department heads.
To provide functional assistance and direction to Food and Beverage operations and issue instruction as the need arises.
To supervise and coordinate all menu making, pricing, food presentation, sanitation, food promoting and employee scheduling.
To coordinate with purchasing to ensure that all related purchases confirm to the Food and Beverage department specification and quality. Approve and sign all Food requisition forms.
To maintain an up-to-date standard recipe file showing a complete cost breakdown and preparation for all items on the menus, as well as specialty items which would be considered for future use. Original of this standard recipe file should be kept by the Food and Beverage Cost Controller, and a copy of it is to be kept by the Food and Beverage Director.
To develop new ideas in conjunction with department heads which will increase sales, reduce costs or increase the productivity of the kitchen operation.
May be called upon at times to perform other related tasks not included in this description.

Requirements:

Candidate must possess at least a Professional Certificate, Hospitality/Tourism/Hotel Management or equivalent.
At least 3 year(s) of working experience in the related field is required for this position.
Full-Time position(s) available.

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