Job Duties 

• Assist the Sous Chef and Executive Chef in managing daily kitchen operations.
• Support the preparation and presentation of high-quality dishes according to established recipes and standards.
• Supervise and guide Commis Chefs and other junior kitchen staff.
• Ensure food preparation is carried out efficiently and on time.
• Maintain consistent food quality, taste, presentation and portion control.
• Monitor food stock, ingredients and kitchen supplies.
• Assist with inventory checks and minimise food wastage.
• Ensure proper food storage and handling procedures are followed.
• Maintain high standards of cleanliness, hygiene and food safety within the kitchen.
• Coordinate with other kitchen sections to ensure smooth service operations.
• Assist in training and developing junior kitchen team members.
• Handle kitchen operations in the absence of the Sous Chef when required.

Requirements

• Male / female 
• Age between 35 - 45 years
• Fluency in English is essential
• Minimum of 2 years’ experience in the role you are applying for
• Team-oriented mindset and willingness to collaborate
• Ability to work in a fast-paced environment
• Strong knowledge of food preparation and cooking techniques
• Ability to maintain consistent food quality, presentation and portion control
• Good knowledge of food safety, hygiene and sanitation standards
• Ability to supervise and support junior kitchen staff
• Good communication and organisational skills
• Willingness to work flexible hours, including weekends and holidays