Job Description:
- Prepare and present dishes according to hotel standards and recipes.
- Supervise and guide Commis and kitchen assistants within the assigned section.
- Maintain mise en place, food stock levels, and proper storage for your station.
- Ensure food hygiene, cleanliness, and safety are upheld in the work area.
- Coordinate with Sous Chef and kitchen team to ensure timely and efficient service during operations.
- Support new menu development and special functions when required.
- Assist in controlling food cost, minimizing waste, and ensuring portion control.
Requirements:
- Diploma/Certificate in Culinary Arts or a related field.
- Minimum 2–3 years of experience in a similar role in a hotel or upscale restaurant.
- Good knowledge of Western and/or Asian cuisine, with strong technical cooking skills.
- Excellent team leadership and organizational skills.
- Strong commitment to quality, consistency, and food safety.
- Able to work under pressure in a fast-paced environment.
- Willing to work on shifts, weekends, and public holidays as needed.