Primary Responsibilities Include:

• To work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Assist with the planning of menus and costing, and the effective implementation thereof.
• Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
• Ensure that the quality, quantity and presentation standards are adhered to in all sections
• Prepare and supervise required mise en place that is required for a smooth kitchen operation and ensures that the section is set prior to service.
• Provide guidance and supervision to all junior kitchen staff members.

Requirements

What You Bring:

• Graduate from a Chefs School/Hotel Management Institute or food Production Course
• 5 years’ experience in a supervisory or management capacity.
• Inventory management experience
• Strong A La carte experience, fine dining, breakfast, and casual dining
• Good knowledge of different cooking styles.
• Strong knowledge of hygiene & safety standards