Planning & Organizing

• Plan and prioritize daily kitchen tasks for smooth operations.
• Assist with requisitions, stock control, and mise en place.

Operations

• Prepare, cook, and present dishes to brand standards.
• Maintain cleanliness, hygiene, and HACCP compliance.
• Support menu execution and contribute to new dishes.
• Ensure timely service and assist across sections when required.

Administration

• Complete basic kitchen paperwork and log sheets.
• Monitor attendance, overtime, and follow kitchen policies.

Quality & Standards

• Maintain consistency in taste, quality, and presentation.
• Minimize waste, rotate stock, and manage portion control.
• Ensure safety and sanitation standards are met at all times.

Teamwork & Leadership

• Support Chef de Partie in supervising the section.
• Train, guide, and motivate junior chefs.
• Communicate effectively to ensure smooth teamwork and service delivery.

Qualifications

• Diploma/certification in Culinary Arts or related field preferred.
• Food safety & hygiene training (HACCP) is an advantage.
• Minimum 2 years’ experience in a similar role in hotels or restaurants.
• Strong knowledge of classical and modern cooking techniques.
• Ability to work under pressure while maintaining quality and consistency.
• Team player with a positive, professional attitude.