Job Description

Roles & Responsibilities

Assist the Executive Chef in overseeing day-to-day kitchen operations across all outlets Ensure the highest standards of food quality, presentation, taste, and consistency Lead, coach, train, and motivate culinary teams to deliver exceptional dining experiences Contribute to menu planning and development in line with international culinary trends and brand guidelines Maintain strict compliance with food safety, hygiene, and operational standards (HACCP and local regulations) Monitor and control food costs, inventory levels, labor expenses, and waste Manage supplier relationships and ensure quality and cost-effective procurement Support the planning and execution of banquets, events, and special culinary projects Collaborate with other departments to ensure smooth kitchen operations and guest satisfaction Step in for the Executive Chef as required to ensure operational continuity

Desired Candidate Profile

• Proven experience in 5-star luxury hotels or fine-dining establishments
• International work exposure with strong knowledge of multiple global cuisines
• Demonstrated leadership, organizational, and effective communication skills
• In-depth knowledge of HACCP, food safety regulations, and quality standards
• Ability to perform effectively in a fast-paced, high-pressure, guest-focused environment