Job Description

Roles & Responsibilities

Planning & Organizing

• Plan and prioritize daily kitchen tasks for smooth operations.

• Assist with requisitions, stock control, and mise en place.

Operations

• Prepare, cook, and present dishes to brand standards.

• Maintain cleanliness, hygiene, and HACCP compliance.

• Support menu execution and contribute to new dishes.

• Ensure timely service and assist across sections when required.

Administration

• Complete basic kitchen paperwork and log sheets.

• Monitor attendance, overtime, and follow kitchen policies.

Quality & Standards

• Maintain consistency in taste, quality, and presentation.

• Minimize waste, rotate stock, and manage portion control.

• Ensure safety and sanitation standards are met at all times.

Teamwork & Leadership

• Support Chef de Partie in supervising the section.

• Train, guide, and motivate junior chefs.

• Communicate effectively to ensure smooth teamwork and service delivery.

Desired Candidate Profile

Diploma/certification in Culinary Arts or related field preferred.

• Food safety & hygiene training (HACCP) is an advantage.
• Minimum 2 years experience in a similar role in hotels or restaurants.
• Strong knowledge of classical and modern cooking techniques.
• Ability to work under pressure while maintaining quality and consistency.
• Team player with a positive, professional attitude.