RESPONSIBILITIES:

• Maintain quality and consistency in food taste, texture and presentation
• Assist the Executive Chef in overseeing daily operations, organizing and coordinating kitchen staff activities
• Maintain a strong focus on guest satisfaction
• Assist in designing and updating menus, while suggesting enhancements to current offerings
• Monitor inventory levels, ensure proper storage of food items and maintain accurate records
• Ensure adherence to food safety standards, train staff on proper sanitation practices and maintain compliance with occupational health standards
• Provide mentorship and training on culinary techniques, while fostering a positive and  collaborative kitchen environment.

QUALIFICATIONS:

• A minimum of a diploma in Culinary Arts, Hospitality Management or a related field
• A minimum of 3 years working experience in a similar position, in a 4 or 5-star hotel or upscale restaurant
• Ability to manage budgets and costs effectively
• Extensive understanding of 4 to 5-star operations and a good understanding of global culinary trends
• Exceptional interpersonal and organizational skills
• Teamwork-oriented and outstanding leadership skills