Overview
Job Duties
Assist the Sous Chef and Executive Chef in managing daily kitchen operations.
Support the preparation and presentation of high-quality dishes according to established recipes and standards.
Supervise and guide Commis Chefs and other junior kitchen staff.
Ensure food preparation is carried out efficiently and on time.
Maintain consistent food quality, taste, presentation and portion control.
Monitor food stock, ingredients and kitchen supplies.
Assist with inventory checks and minimise food wastage.
Ensure proper food storage and handling procedures are followed.
Maintain high standards of cleanliness, hygiene and food safety within the kitchen.
Coordinate with other kitchen sections to ensure smooth service operations.
Assist in training and developing junior kitchen team members.
Handle kitchen operations in the absence of the Sous Chef when required.
Requirements
Male
Age below 50 years
Fluency in English is essential
Minimum of 2 years’ experience in the role you are applying for
Team-oriented mindset and willingness to collaborate
