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.