Responsibilities

• Plan, prepare, cook, and present a wide variety of high-quality dishes within the hotel's kitchens (e.g., main kitchen, banquet kitchen, à la carte).
• Ensure all food preparation meets standards in quality, portion control, and plate presentation.
• Oversee kitchen operations during shifts, maintaining cleanliness, hygiene, and safety standards in accordance with regulations.
• Monitor stock levels, assist with ordering supplies, and minimize waste.
• Train and supervise junior kitchen staff and commis chefs.
• Collaborate with the Head Chef or Executive Chef on menu development and implementation.

Requirements

• Proven experience as a Chef in a hotel or high-volume restaurant.
• In-depth knowledge of culinary techniques, cuisines, and kitchen hygiene practices.
• Ability to work under pressure in a fast-paced environment.
• Relevant culinary certification or equivalent experience.
• Creative flair and a passion for food.

• Plan, prepare, cook, and present a wide variety of high-quality dishes within the hotel's kitchens (e.g., main kitchen, banquet kitchen, à la carte).
• Ensure all food preparation meets standards in quality, portion control, and plate presentation.
• Oversee kitchen operations during shifts, maintaining cleanliness, hygiene, and safety standards in accordance with regulations.
• Monitor stock levels, assist with ordering supplies, and minimize waste.
• Train and supervise junior kitchen staff and commis chefs.
• Collaborate with the Head Chef or Executive Chef on menu development and implementation.

• Culinary techniques
• Cuisines knowledge
• Kitchen hygiene practices
• Ability to work under pressure
• Creative flair
• Passion for food

• Proven experience as a Chef in a hotel or high-volume restaurant.
• In-depth knowledge of culinary techniques, cuisines, and kitchen hygiene practices.
• Ability to work under pressure in a fast-paced environment.
• Relevant culinary certification or equivalent experience.
• Creative flair and a passion for food.