Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation.

• Supervise kitchen team and ensure smooth kitchen operations.

• Ensure consistent quality and presentation of all dishes.

• Maintain high standards of hygiene, food safety, and cleanliness.

• Train and mentor junior chefs and kitchen staff.

• Monitor stock levels and assist in inventory control.

• Develop and test new recipes and menu items.

• Manage kitchen during Executive Chef’s absence.

Educational Background:

• Diploma or Degree in Hotel Management / Culinary Arts.

• Certification from a recognized culinary institute (preferred but not mandatory)

Your team and working environment:

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