Core Duties and Responsibilities

• Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not.
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes.
• Assisting the executive chef in implementing the kitchen operation activities.
• Partnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas.
• Monitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction.
• Participating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc.
• Fostering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members
• Actively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings.
• Involved in active inspections of dining Restaurant, In Room Dining, Banquet, and Meeting Room set–ups to ensure that standards are done well and up to standard.
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed.
• Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback.
• Participating in expanding on our current food offering to lead the department to the next level
• Actively recruiting unique talent to strengthen our kitchen team’s skill set.
• Communication of F& B Targets to team members and clarifying on expected role for each.
• Ensuring compliance to hotel policies, procedures, standards, health compliance, safety and sanitary practices are adhered to all by the team.
• Takes a key leadership role and accountability in budgeting and controls as directed by the executive chef or management.
• Assists in preparing of departmental budget, inventory management, labor and operating costs expenses control and overall cost control to align with the hotel’s financial objectives.
• Assists in appraisal of the kitchen departmental staff and ensuring set performance levels are attained, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback.
• Provides hands on job training sessions & takes lead on training to the direct staff.
• Participates in preparation and analysis of financial forecasts, budgets and goals.
• Assists in ensuring that all recipes and product yields are accurately costed and reviewed regularly.
• In charge of ensuring that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time.
• Ensuring proper scheduling of weekly and annual off and leave-attendance rota for kitchen staff to ensure efficiency and optimal use of human resource.
• Performing other duties as assigned.

Job Specifications and Qualifications

• Diploma or Higher Diploma in Culinary Arts, Food Production or relevant field.
• Minimum 3 years of relevant management experience in a similar operation with proven track record
• Experience in a busy business hotel is an added advantage.
• Conversant with Hotel systems platforms and Office Suite.
• Knowledge in HACCP.

Key Competencies

• Up to date on culinary trends and passionate on furthering skills.
• Proven leadership and managerial skills in a fast paced kitchen environment.
• Report writing skills on purchase orders, menus, checklists, routine procedures etc
• Great Communication skills
• Service Oriented
• Active listening skills and keen to details

Deadline: 19th July, 2025