Job Detail

Position Summary
Assist the Executive Chef in managing the overall kitchen operations, ensuring exceptional food quality, consistency, hygiene, cost control, and guest satisfaction. Lead and develop the culinary team while maintaining efficient daily operations across all kitchen outlets.

Key Responsibilities
- Support the Executive Chef in overseeing daily kitchen operations.
- Ensure high standards of food quality, presentation, and food safety (HACCP).
- Supervise, coach, and develop the culinary team.
Control food cost, minimize waste, and manage inventory.
- Ensure smooth operations across all restaurants, banquets, and room service.
Maintain compliance with company standards and health & safety regulations.
- Act as the Executive Chef in their absence.

Qualifications
- Diploma or Degree in Culinary Arts or Hospitality Management.
- Minimum 5 years of culinary experience, including at least 2 years in a Sous Chef or Executive Sous Chef role within a luxury hotel or resort.
- Strong leadership, communication, organizational, and cost control skills.