Job Description

Key Responsibilities

  • Assist the Executive Chef in managing daily kitchen operations.
  • Ensure consistent food quality, presentation, and service standards.
  • Supervise and mentor kitchen team members during shifts.
  • Oversee buffet, breakfast, lunch, dinner, and à la carte operations.
  • Maintain strict compliance with food safety, hygiene, and HACCP standards.
  • Monitor food costs, inventory levels, and minimize wastage.
  • Support menu planning, promotions, and new menu development.
  • Ensure timely food production while maintaining high culinary standards.

Requirements

  • Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred.
  • Minimum 3-5 years of culinary experience in a hotel or upscale restaurant environment.
  • At least 1-2 years of experience in a Sous Chef, Junior Sous Chef, or similar supervisory role.
  • Experience in buffet and all-day dining operations is highly preferred.
  • Strong leadership, communication, and team development skills.
  • Sound knowledge of food safety, HACCP, and kitchen best practices.
  • Ability to work flexible shifts, including weekends and public holidays.