Manage and operate the assigned kitchen section independently, e.g., Indian, Pastry, Bakery, Garde Manger.

Responsibilities

• Prepare, cook, and present dishes according to approved recipes and standards.
• Supervise and guide Demi Chefs, Commis Chefs, and kitchen assistants.
• Ensure food quality, taste, portion control, and presentation consistency.
• Plan daily mise en place and production as per service and forecast.
• Monitor stock levels, control wastage, and report requirements to Sous Chef.
• Maintain food safety, hygiene, and HACCP compliance at all times.
• Ensure proper use and maintenance of kitchen equipment.
• Support menu development, trials, and special events when required.
• Adhere to company policies, SOPs, and operational guidelines.

Qualifications

• Diploma or certification in Culinary Arts (preferred).
• 3–5 years of kitchen experience, with at least 1...