• 
  Support the Executive Chef in overseeing daily kitchen operations to ensure the highest culinary standards expected in a five-star hospitality environment are maintained always.

• 
  Supervise and guide junior chefs, including Chef de Parties, Demi Chef de Parties, and Commis Chefs, ensuring proper training, discipline, and performance within the kitchen team.

• 
  Demonstrate strong leadership by organizing kitchen operations efficiently, delegating responsibilities appropriately, and ensuring smooth coordination across all kitchen sections.

• 
  Ensure all dishes are prepared and presented according to the hotel’s strict quality, taste, and plating standards.

• 
  Act as an all-rounder in the kitchen by supporting and overseeing all sections including hot kitchen, cold kitchen, pastry, garde manger, and butchery where necessary.

• 
  Participate in
  menu engineering and menu development
  , ensuring dishes are innovative, cost-effective, and aligned with the hotel’s culinary concept and guest expectations.

• 
  Oversee food plating and presentation to ensure every dish leaving the kitchen reflects the refined standards of a luxury hospitality establishment.

• 
  Monitor and control
  food costs
  , portioning, and wastage to ensure kitchen operations remain within the allocated budget.

• 
  Ensure strict adherence to
  HACCP standards and food safety regulations
  , maintaining the highest levels of hygiene and sanitation within the kitchen.

• 
  Conduct routine inspections of kitchen operations to ensure compliance with health, safety, and hygiene requirements.

• 
  Manage inventory levels, coordinate with the store and procurement teams, and ensure that ingredients and supplies are always available for kitchen operations.

• 
  Assist in planning and executing special events, banquets, and high-volume service periods while maintaining consistent quality standards.

• 
  Train and mentor junior kitchen staff to enhance their culinary skills, productivity, and knowledge of luxury hospitality standards.

• 
  Step in to lead kitchen operations in the absence of the Executive Chef and ensure smooth service delivery.

Requirements

• 
  Proven experience as a Sous Chef or Senior Chef de Partie in a five-star hotel or luxury hospitality establishment.
• 
  Strong leadership and team management skills with the ability to supervise and motivate a diverse kitchen team.
• 
  Well-rounded culinary expertise with knowledge and practical experience across multiple kitchen sections.
• 
  Strong understanding of menu engineering, menu planning, and modern food plating techniques.
• 
  Solid knowledge of HACCP standards, food safety regulations, and kitchen hygiene practices.
• 
  Demonstrated experience in food cost control, portion control, and minimizing wastage.
• 
  Ability to work effectively in a fast-paced, high-pressure kitchen environment while maintaining attention to detail.
• 
  Culinary diploma or certification in Food Production, Culinary Arts, or a related field.

• 
  Leadership and team supervision
• 
  Advanced culinary skills
• 
  Menu development and menu engineering
• 
  Food cost management
• 
  HACCP compliance and food safety
• 
  Attention to detail and food presentation
• 
  Ability to work under pressure in a high-end kitchen environment