About this role
Manage and operate an assigned kitchen section efficiently during service.Prepare, cook, and present food according to established recipes and resort standards.Ensure consistent food quality, portion control, and presentation.Supervise and guide Commis Chefs and junior kitchen team members.Maintain cleanliness, organization, and food safety standards within the section.Monitor stock levels and assist with requisitions and inventory control.Ensure proper food storage, labeling, dating, and FIFO procedures.Support menu implementation, daily specials, and seasonal promotions.Minimize food waste and contribute to food cost control initiatives.Collaborate effectively with colleagues to ensure smooth kitchen operations.Adhere to HACCP and all food hygiene and safety regulations.Support other kitchen areas as required and participate in training programs. Minimum 3 years of culinary experience, preferably in an international hotel, resort, or luxury hospitality environment.Previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie.Sound knowledge of food preparation techniques, cooking methods, and kitchen operations.Knowledge of HACCP, food safety, sanitation, and hygiene practices.Ability to supervise and motivate junior kitchen staff.Strong organizational and time-management skills.Excellent attention to detail and commitment to quality.Ability to thrive in a fast-paced, multicultural environment.Positive attitude, flexibility, and willingness to learn.Good communication and teamwork skills. Competitive tax-free remuneration packageMonthly service charge distributionComprehensive medical insurance coverageAnnual vacation leave with a company-provided return flight ticket as per company policyAccommodation, meals, uniforms, and exclusive employee benefits