Job Description

Section Management

Take full ownership of a designated kitchen section (sauce, grill, pastry, larder, etc.). Organize mis-en-place and maintain stock levels for the section.

Food Preparation & Cooking

Prepare and cook menu items according to the hotel's recipes and presentation standards. Ensure consistency in taste, texture, and portion size. Handle fine dining plating and presentation to five-star standards.

Quality & Hygiene Control

Monitor food safety, hygiene, and sanitation in line with HACCP standards. Ensure storage, labeling, and rotation of food items to maintain freshness.

Team Collaboration

Work closely with Sous Chef and Executive Chef to execute menus. Coordinate with other CDPs to ensure smooth kitchen operations. Assist Commis Chefs with training, guidance, and supervision.

Operational Efficiency

Ensure timely preparation and service during peak meal periods. Maintain cost control by minimizing waste and optimizing ingredient usage. Assist in ordering, inventory control, and stock checks for the section.

Guest Experience Support

Deliver food of exceptional quality that matches five-star standards. Adapt to special dietary requests and VIP requirements with creativity.

Skills & Competencies

Strong culinary expertise in the assigned section. Knowledge of international cuisines and fine dining standards. Ability to multitask and work under pressure. Leadership and mentoring skills for junior staff. Excellent knowledge of hygiene, food safety, and kitchen best practices.
Job Type: Full-time

Pay: ?20,000.00 - ?30,000.00 per month

Benefits:

Health insurance Paid time off Provident Fund
Work Location: In person