Executive Chef (Kota Surabaya)

Cooking FoodFood PreparationFood and Beverage Management

- Be neat in appearance and have a pleasant character - Vocational school education/equivalent in the culinary field - Able to ensure the workplace remains clean and consumables safe by always respecting HACCP regulations - Able to produce and serve dishes for portions according to instructions and cooking processes specified by the hotel and brand - Able to organize work and time to accommodate fluctuations in guest numbers and special events - Depending on the hotel, may be required to accept deliveries, inspect and store merchandise