• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.

• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To participate in the service of any special functions or events organized by the resort.
• To coordinate functions and activities with the F&B department.
• To establish and maintain smooth work relationships in the kitchen.
• To ensure the outlet food cost is maintained at all times.
• To conduct regular checks on all food product for any expired item.
• To ensure all food product are labeled according to requirement.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To supervise the undertaking of physical asset inventories on scheduled month.
• To maintain and create a working environment that reflects a sense of place.
• To involve in the organizing and coordinating of special functions and events.
• To continuously trains and motivates all subordinates to ensure resorts standards are maintained.
• To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensure tasks are completed on a timely manner.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming at all times, as per standard.
• To practice proper telephone etiquette with colleagues and resort’s guests.
• To attend all training carried out by the Training Department.
• To ensure that all channels of communication are respected and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the Eskala Resort.
• To understand and apply the resort’s Policies & Procedures, including during emergency situations.
• To conduct a monthly communication meeting.
• To conduct a daily briefing prior to service.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in goals and objectives of the Eskala brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the Myanmar Law.

Requirements

• High school Education or Diploma or certificate in culinary in Hospitality School
• Minimum 3-4 years’ experience with Chef de Parties position in reputed Hotels in local or overseas.
• Able to creative menu and maintain all dishes are consistently in high quality & super hygiene.
• Able to work a team with kitchen & services.
• Able to conduct the training food safety & hygiene to junior.
• Able to work at Ngwe Saung Beach.