Job Responsibilities:

• Assist the Executive Chef in planning, creating, and executing menus.
• Supervise kitchen operations, ensuring smooth workflow across all stations.
• Monitor food preparation and presentation to maintain consistent quality.
• Ensure compliance with food hygiene, safety, and sanitation standards.
• Train, mentor, and evaluate kitchen staff, fostering a culture of teamwork and excellence.
• Assist with food costing, budgeting, and inventory management.
• Monitor portion control, reduce wastage, and manage kitchen expenses.
• Stand in for the Executive Chef during absences.
• Collaborate with the Executive Chef in introducing innovative dishes and seasonal menus.
• Maintain strong vendor and supplier relationships to ensure the best quality ingredients.

Job Requirements:

• Bachelor’s degree in Catering, Culinary Arts, Hospitality Management, or related field.
• Minimum of 4 years’ culinary experience.
• Strong knowledge of international cuisines and advanced cooking techniques.
• Proven ability to manage and lead large kitchen teams.
• Strong food safety and hygiene knowledge.