Job Description

• Assist the Head Chef in managing and supervising the daily operations of the kitchen

• Supervise and coordinate all kitchen sections to ensure efficient food preparation and kitchen operations

• Ensure all dishes are prepared according to the hotel's recipes, quality standards, and presentation guidelines

• Inspect food quality, portion sizes, taste, and presentation before service

• Monitor inventory levels, control stock issuance, and assist in planning the purchase of food ingredients and kitchen supplies

• Control food costs, minimize food waste, and ensure proper storage and handling of ingredients

• Ensure compliance with food hygiene, food safety, sanitation, and occupational health and safety standards

• Assist the Head Chef in menu planning, recipe development, and continuous menu improvement

• Coordinate with the Food & Beverage Department and other hotel departments to ensure smooth operations

• Perform other duties as assigned by the Head Chef

Qualifications

• Age 30–45 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 5 years of experience in a professional kitchen

• At least 2–3 years of experience as a Sous Chef or in a similar supervisory kitchen role

• Experience in a 3–5-star hotel or an international hotel brand 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