About the Role
Job Description
Assist in supervising and overseeing kitchen operations during the assigned shift
Control food quality, taste, presentation, and menu consistency in accordance with hotel standards
Support menu planning, food preparation, and food cost control
Supervise and provide guidance to junior kitchen staff (Chef de Partie, Commis)
Ensure compliance with hygiene, cleanliness, and food safety standards (Hygiene & Food Safety)
Assist in controlling inventory, proper storage, and accurate issuing of ingredients
Strictly adhere to hotel policies, procedures, and operational standards
Coordinate with related departments such as F&B Service, Stewarding, and Purchasing
Perform other duties as assigned by the supervisor
Qualifications
Degree or diploma in Culinary Arts or a related field
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