Responsibilities
- Oversee daily hot kitchen operations
- Lead, train, and motivate kitchen staff
- Ensure food quality, taste, and presentation standards
- Control food cost, portioning, and waste
- Maintain inventory and production planning
- Ensure hygiene, sanitation, and food safety compliance
- Develop new recipes and seasonal menus
- Support Head Chef in daily operations
Qualifications
- Experience as Chef de Partie, Junior Sous Chef, or Sous Chef
- 2–3 years in professional kitchen (F&B retail or premium dining preferred)
- Strong leadership and kitchen management skills
- Knowledge of food cost, inventory, and production planning
- Creative in menu development and hands-on in kitchen
- Able to work under pressure and in shifts (weekends/public holidays)