Key Responsibilities

• Support the Sous Chef in daily kitchen operations
• Supervise and guide kitchen team members
• Ensure consistency in food quality and presentation
• Maintain hygiene and food safety standards at all times
• Assist in menu planning and stock control
• Monitor food costs and minimize wastage
• Step in during the absence of the Sous Chef

Profile

• Diploma or certification in Culinary Arts
• Minimum 3–5 years’ experience in a similar role, preferably in hospitality
• Strong leadership and team management skills
• Good knowledge of food safety standards
• Ability to work under pressure in a fast-paced environment
• Flexible and passionate about gastronomy

What We Offer

• Competitive salary package
• Growth and development opportunities
• Dynamic and supportive work environment
• Benefits under the People Experience (PeX) Programme