Key Responsibilities

• Lead kitchen operations in the absence of the Executive Chef or Sous Chef, ensuring smooth daily workflow.
• Prepare high-quality dishes according to standard recipes while maintaining consistency in taste, presentation, and quality.
• Train, supervise, and mentor junior kitchen staff to maintain operational standards.
• Monitor and control food quality, presentation, cleanliness, equipment maintenance, food costs, and guest satisfaction.
• Assist the Executive Chef in developing attractive and cost-effective menus that provide excellent value to guests.
• Conduct daily kitchen briefings and coordinate team activities.
• Prepare and maintain standardized recipes and accurate food costing.
• Manage inventory levels of food, materials, and kitchen equipment to minimize wastage.
• Stay updated with industry trends, culinary techniques, food safety standards, and new kitchen equipment.
• Assist in preparing departmental budgets and monitor departmental expenses.
• Motivate kitchen team members through regular coaching, performance feedback, and skills development.
• Identify staff strengths and development areas while promoting continuous improvement.
• Ensure strict compliance with food safety, hygiene, and HACCP standards.

Requirements

• Minimum SLC/SEE pass.
• At least 10 years of professional culinary experience, including 2 years as a Chef De Partie (CDP) in a reputed hotel or restaurant.
• Strong expertise in menu engineering, recipe standardization, and food costing.
• Proven experience in leading, training, and managing a food production team.
• Excellent leadership, communication, and organizational skills.
• Thorough knowledge of HACCP, food safety regulations, and industry best practices.
• Ability to work efficiently in a fast-paced, high-pressure kitchen environment.