Job Requirements:

1.Minimum 8 years related experience with at least 2 years in Japanese Executive Chef level;

2.Secondary 5 or above;

3.Good planning and training skills;

4.Extensive co-operation and co-ordination skills with related departments;

5.Nationality should be Japanese.

Job Description:

1.Ensure overall operational efficiency at assigned F&B outlets;

2.Oversee the cooking, preparation and presentation in cooking;

3.Submit menu proposals as required. Introduce seasonal delicacies. Arrange costing and calculation for all recipes;

4.Maintain close working relationship with various F&B outlets to contribute to the co-ordination of F&B service;

5.Select new employees. Oversee training for staff. Provide direction and advice to staff.