Job Description
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.
Qualifications
Educational Background:
Diploma or Degree in Hotel Management / Culinary Arts.
Certification from a recognized culinary institute (preferred but not mandatory)
Additional Information
Your team and working environ...
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