Job Description

Roles & Responsibilities

Assist the Sous Chef and Head Chef in daily kitchen operations

Supervise and guide kitchen staff during food preparation and service

Ensure food is prepared and presented according to restaurant standards

Monitor portion control, food quality, and consistency

Maintain cleanliness, hygiene, and food safety standards in the kitchen

Support inventory control, stock rotation, and minimizing food wastage

Ensure proper storage and handling of food products

Coordinate with other kitchen sections for smooth operations

Train and mentor junior kitchen staff and commis chefs

Assist in menu preparation and recipe standardization

Ensure kitchen equipment is properly used and maintained

Handle kitchen operations effectively during the absence of the Sous Chef

Desired Candidate Profile

Diploma or certification in Culinary Arts or Hospitality preferred

4 6 years of experience in restaurant or hotel kitchens

Previous experience as Demi Chef De Partie or similar role preferred

Strong knowledge of international cuisine, food preparation, and plating

Ability to work under pressure in a fast-paced environment

Good leadership, communication, and team management skills

Knowledge of food safety and HACCP standards