Key Responsibilities

• Assist Executive Chef in kitchen operations and food quality control
• Handle bulk cooking for up to 3,000+ guests; computer literacy required
• Knowledge of material control/kitchen software is an advantage
• Supervise and train kitchen staff,Ensure hygiene, food safety, and sanitation compliance
• Monitor food cost, portioning, and minimize waste & Contribute to menu and event planning
• Maintain discipline, teamwork, and kitchen standards