Your day to day

Operational Excellence:

• Oversee and coordinate the day-to-day operations of the kitchen.
• Supervise all food preparation and presentation to ensure quality, consistency, and timely delivery.
• Actively participate in the cooking process, especially during peak periods or special events.
• Ensure that food preparation aligns with recipes, presentation standards, and cost control guidelines.
• Conduct daily kitchen briefings to review menus, special events, and assignments.
• Collaborate with the Executive Chef in the design, testing, and implementation of new dishes and seasonal menus.

Team Management:

• Supervise, train, and motivate kitchen staff to ensure professional growth and adherence to standards.
• Conduct performance evaluations and provide coaching and corrective actions as needed.
• Maintain a disciplined and respectful work environment in alignment with company values and policies.
• Plan and manage kitchen staff schedules in accordance with business demands and cost efficiency.

Hygiene, Safety & Compliance:

• Ensure compliance with HACCP, local health regulations, and hotel food safety protocols.
• Conduct regular inspections of food preparation areas, equipment, and refrigerators to ensure cleanliness and functionality.
• Guarantee that all food items are properly stored, labeled, and rotated to reduce spoilage and waste.
• Promote a safety-first culture, ensuring that kitchen equipment is used correctly and that all safety procedures are followed.

Financial Responsibility:

• Monitor food cost, portion control, and waste management to achieve budget targets.
• Assist the Executive Chef in supplier selection, purchasing, and stock inventory management.
• Maintain par levels of stock and ensure proper inventory rotation using the FIFO method (First In, First Out).
• Contribute to the preparation of costed recipes and profitability analysis.

Guest Experience and Collaboration:

• Work closely with the service team to ensure guest satisfaction and resolve any culinary-related complaints promptly.
• Collaborate with Banquet and Events teams for planning and execution of functions, events, and themed nights.
• Attend food tastings with guests, clients, or event organizers when required.
• Must be able to stand for long periods and lift heavy objects (up to 25 kg).
• Work in a hot, fast-paced kitchen environment.

What we need from you

Education & Certifications:

• Diploma or degree in Culinary Arts, Hotel Management, or related field.
• Food Safety & Hygiene Certification (Level 2 or above); HACCP certification is an advantage.

Experience:

• Minimum 5–7 years of experience in a professional kitchen, including at least 2 years in a Sous Chef or senior supervisory role.
• Experience in international cuisine, banqueting, à la carte, and buffet service is highly desirable.
• Previous experience in a hotel or upscale restaurant environment is a strong advantage.

Skills & Competencies:

• Strong leadership and organizational abilities.
• Excellent communication and interpersonal skills.
• High attention to detail and commitment to culinary excellence.
• Creative and innovative approach to food and presentation.
• Ability to work under pressure in a fast-paced environment.
• Strong knowledge of kitchen equipment, tools, and modern cooking techniques.

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