Key Responsibilities

• Assist the Executive Chef in overseeing daily culinary operations across all food outlets and banquet functions.
• Develop and implement new menu items that reflect seasonal ingredients, culinary trends, and guest preferences.
• Support menu planning, recipe development, and meal preparation processes.
• Ensure kitchen operations run efficiently and service standards are consistently met.
• Monitor inventory levels, assist with ordering, and maintain accurate inventory records.
• Provide guidance and hands-on support to junior kitchen staff in food preparation, line cooking, and plate presentation.
• Participate in the training, mentoring, and development of culinary team members.
• Maintain high standards of food quality, consistency, and presentation.
• Address guest concerns related to food quality and service in a professional manner.
• Ensure compliance with all food safety, sanitation, and workplace health and safety regulations.

Qualifications

• Diploma or certificate from a recognized culinary school preferred, or an equivalent combination of education and professional experience.
• Minimum of two years of experience in a similar culinary leadership role.
• Strong understanding of cooking techniques, kitchen equipment, food safety standards, and industry best practices.
• Demonstrated leadership skills with the ability to motivate and support a team in a fast-paced environment.
• Excellent communication, organizational, and interpersonal skills.
• Ability to maintain high standards while managing multiple priorities and deadlines.

Key Responsibilities

• Assist the Executive Chef in overseeing daily culinary operations across all food outlets and banquet functions.
• Develop and implement new menu items that reflect seasonal ingredients, culinary trends, and guest preferences.
• Support menu planning, recipe development, and meal preparation processes.
• Ensure kitchen operations run efficiently and service standards are consistently met.
• Monitor inventory levels, assist with ordering, and maintain accurate inventory records.
• Provide guidance and hands-on support to junior kitchen staff in food preparation, line cooking, and plate presentation.
• Participate in the training, mentoring, and development of culinary team members.
• Maintain high standards of food quality, consistency, and presentation.
• Address guest concerns related to food quality and service in a professional manner.
• Ensure compliance with all food safety, sanitation, and workplace health and safety regulations.

Qualifications

• Diploma or certificate from a recognized culinary school preferred, or an equivalent combination of education and professional experience.
• Minimum of two years of experience in a similar culinary leadership role.
• Strong understanding of cooking techniques, kitchen equipment, food safety standards, and industry best practices.
• Demonstrated leadership skills with the ability to motivate and support a team in a fast-paced environment.
• Excellent communication, organizational, and interpersonal skills.
• Ability to maintain high standards while managing multiple priorities and deadlines.