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