Job Description

• Prepare, cook, and present food according to the hotel's recipes, quality standards, and presentation guidelines

• Supervise the daily operations of the assigned kitchen section to ensure efficient workflow

• Ensure all dishes are prepared and served on time while maintaining quality and consistency

• Inspect food quality, portion sizes, and presentation before serving

• Maintain cleanliness, hygiene, and food safety standards in accordance with hotel policies

• Monitor inventory levels, check stock, and assist in ordering food ingredients and kitchen supplies

• Minimize food waste and ensure proper storage and handling of ingredients

• Coordinate with other kitchen sections and the Food & Beverage Department to ensure smooth operations

• Perform other duties as assigned by the Head Chef

Qualifications

• Age 25–35 years

• Diploma or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field

• Honest, responsible, detail-oriented, and service-minded

• Able to work flexible shifts, including weekends and public holidays

Work Experience

• Minimum 3–5 years of experience in a professional kitchen

• At least 1–2 years of experience as a Chef de Partie or in a similar supervisory kitchen role

• Experience in a 3–5-star hotel or a reputable restaurant will be an advantage

• Pre-opening hotel experience will be an advantage

Compensation & Benefits

• Attractive Salary Package

• Service Charge

• Duty Meals

• Public Holidays

• Annual Leave

• Social Security

• Group Insurance