Job Scope:
Supports the Chef de Cuisine in daily kitchen operations, ensuring high-quality food production, consistency, and adherence to hygiene and luxury standards across all culinary outlets.
Main Duties & Responsibilities:
Operational Leadership
- Assist in preparing, cooking, and presenting dishes to meet brand standards.
- Oversee mise en place and ensure smooth workflow during service periods.
- Support menu execution, seasonal updates, and tastings under guidance of the Executive Chef.
Quality, Standards & HACCP
- Maintain strict compliance with food safety, hygiene, and HACCP procedures.
- Monitor recipe adherence, portion control, and presentation consistency.
- Conduct regular kitchen inspections and implement corrective actions as required.
People Leadership
- Supervise, train, and mentor junior chefs and Commis staff.
- Assist in daily briefings and staff development initiatives.
- Promote a professional, disciplined, and motivated kitchen culture.
Financial & Administrative
- Support inventory management, stock rotation (FIFO), and waste reduction.
- Assist in cost control through proper portioning and operational efficiency.
- Maintain accurate records of production, consumption, and stock levels.
Brand & Guest Experience
- Uphold luxury standards, brand presentation, and guest satisfaction.
- Implement feedback and continuous improvement measures for quality and service.
Education, Qualifications and Skills:
- Diploma or degree in Culinary Arts or Hospitality Management (preferred).
- HACCP and food safety certification required.
- Minimum 3 5 years of experience in luxury or high-volume kitchens.
- Strong leadership, communication, and organizational skills.
- Knowledge of menu execution, costing, and efficient kitchen operations.
- Ability to work effectively in a fast-paced, high-standard culinary environment.
