Job Description

Key Responsibilities​

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• Supervise daily operations of the assigned kitchen section in the Colleague Restaurant.​
• Prepare and cook meals for colleagues according to approved menus, recipes, and portion standards.​
• Ensure timely production for all meal periods while maintaining quality and consistency.​
• Assist in pre-opening activities including kitchen setup, SOP implementation, and trial runs.​
• Supervise, guide, and train Demi Chefs and Commis assigned to the section.​
• Ensure compliance with IHG standards, HACCP, and local health regulations at all times.​
• Control portioning, reduce food wastage, and support food cost targets.​
• Maintain cleanliness, organization, and safe working practices in all kitchen areas.​
• Assist in receiving, storage, and stock rotation following FIFO principles.​

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Qualifications​

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• Certificate or Diploma in Culinary Arts or equivalent.​
• Minimum 2–3 years experience as Chef de Partie or strong Demi Chef in a hotel or high-volume kitchen.​
• Experience in staff dining / canteen operations preferred.​
• Pre-opening hotel experience an advantage.​

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Skills & Competencies​

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• Strong organizational and multitasking skills​
• Ability to manage high-volume production efficiently​
• Knowledge of food safety and hygiene standards​
• Cost awareness and waste control mindset​
• Ability to supervise and train junior kitchen colleagues​

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