Duties:

• Assist the Head and Sous Chef in preparing and executing high-quality Western cuisine dishes across all service periods.
• Supervise and support the kitchen team, including Chef de Partie and Commis, ensuring consistency in taste, presentation, and portion control.
• Contribute to menu development, introducing innovative and seasonal Western dishes.
• Monitor stock levels, manage inventory, and ensure cost-effective operations while minimizing waste.
• Maintain strict hygiene, safety, and food handling standards in line with regulations.
• Train and mentor junior staff, fostering skill development and professional growth.
• Cover for the Sous Chef when required, ensuring seamless kitchen operations.

Experience:

• Total kitchen experience: 4–6 years, with at least 2 years focused on Western cuisine.
• Previous experience as a Chef de Partie or equivalent in a reputable Western kitchen, hotel, or fine-dining establishment.
• Hands-on expertise in classical and contemporary Western cooking techniques, plating, and menu execution.
• Experience supervising small teams and coordinating kitchen production efficiently.
• Exposure to menu planning, inventory management, and cost control in high-standard environments.

Qualifications:

• Culinary degree or formal qualification in Western cuisine preferred.
• Strong technical skills in cooking, baking, and plating Western dishes.
• Excellent leadership, organizational, and communication abilities.
• Ability to maintain quality and consistency under pressure.
• Creativity and attention to detail in menu execution and presentation.
• Knowledge of food safety, hygiene, and health regulations.
• Proficiency in English, both spoken and written.