Industry: Hospitality
Experience Required: Hotel experience (4-Star or above preferred)
Key Responsibilities
Assist the Executive Chef in managing daily kitchen operations
Supervise and train kitchen staff to maintain high food quality and presentation standards
Ensure consistent preparation and timely service of all menu items
Monitor food stock, control wastage, and manage inventory
Maintain hygiene and sanitation standards in compliance with HACCP guidelines
Ensure proper food storage and temperature control
Assist in menu planning and recipe standardization
Handle guest feedback professionally and support banquet/catering operations
Requirements
Minimum 3–5 years of experience in a hotel kitchen environment
Previous experience as Sous Chef or Senior CDP in hospitality
Strong knowledge of international cuisine
Good leadership and team management skills
Ability to work under pressure in a fast-paced environment
Knowledge of food safety and hygiene standards
Good communication skills in English
What We Offer
Competitive salary package
Professional working environment
Career growth opportunities
Staff benefits as per company policy