Executive Chef

Keterampilan Memasak

Culinary background with professional certification is an advantage Minimum 3–5 years experience as Executive Chef or Sous Chef in luxury hotel / resort Strong leadership in kitchen operations and team management Expert in menu planning, food quality control, and cost management Knowledge of food hygiene, HACCP, and kitchen safety standards Creative, innovative, and quality-oriented Candidates should have strong communication skills and a positive attitude Proven experience in luxury 5-star hotel or resort settings Grow your career with a world-class luxury brand from day one