Key Responsibilities
Support the Executive Chef in overseeing the day-to- day operations of the kitchen.
Ensure the highest standards of food quality, presentation and hygiene are consistently maintained.
Lead, coach and motivate the kitchen team to achieve operational excellence.
Develop innovative menus and recipes in line with guest expectations and current market trends.
Ensure compliance with all food safety, health and sanitation regulations.
Monitor food costs, inventory levels and wastage to maximize efficiency and profitability.
Coordinate the preparation and execution of banquets, events and special functions.
Maintain consistency in food preparation and service standards across all outlets
Qualifications and Experience
Diploma in Culinary Arts or a higher qualification from a recognized institution.
HACCP certification is mandatory.
A minimum of five (5) years' experience in a similar role in a four-star or five-star hotel property. •Demonstrated creativity and innovation in menu development and food presentation.
Strong leadership, people management and interpersonal skills.
Excellent planning, organizational and problem- solving abilities.
Sound knowledge of food safety standards and modern kitchen operations.
Ability to perform effectively in a fast-pacedenvironment.