Job Summary
- 21/7 working cycle
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Oversee daily kitchen operations, ensuring smooth service and compliance with quality standards
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Conduct pre-shift briefings and coordinate with front- and back-of-house teams
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Manage guest interactions regarding menu requests, dietary requirements, and special occasions
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Ensure all food meets quality, presentation, and service standards of the establishment
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Enforce standardized recipes, portion control, and plating standards across the kitchen brigade
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Maintain organized systems for cyclical menus, recipes, and kitchen documentation
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Complete all administrative tasks and kitchen records accurately and on time
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Ensure compliance with food safety, hygiene, security, and health & safety legislation
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Monitor, motivate, and manage kitchen staff during preparation and service
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Assist with stock control, ordering, food costing, and minimization of wastage
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Support all kitchen sections to deliver seamless and personalized guest dining experiences
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Train, mentor, and develop junior chefs to maintain high performance and consistency
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Stay updated on industry standards, policies, and best practices to maintain competitive kitchen operations
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