About this role
Lead and manage your assigned kitchen station, ensuring all dishes are prepared, cooked, and presented in accordance with established recipes, presentation standards, and organizational guidelinesOversee the preparation of ingredients, sauces, garnishes, and mise en place for service, maintaining meticulous attention to food quality, consistency, and portion control standardsTrain, mentor, and develop junior kitchen staff and colleagues, ensuring they understand and comply with kitchen operating standards, food safety protocols, and HACCP proceduresMaintain strict adherence to all food safety, hygiene, and HACCP standards and procedures, conducting regular inspections and quality assurance checksManage inventory for your station, monitoring stock levels, minimizing waste, and optimizing cost efficiency while maintaining quality standardsCollaborate with the Sous Chef and other departments to ensure clear communication, seamless kitchen operations, and efficient service delivery during all service periodsContribute to menu development and modifications, offering innovative ideas while maintaining consistency with organizational standardsDemonstrate resilience and problem-solving abilities during high-volume service periods, adapting flexibly to changing demands while maintaining composure and efficiencySupport the kitchen team in achieving departmental goals and performance objectives through organized planning and goal-oriented execution Degree in Culinary Arts or a related field is preferredMinimum of 3-4 years of relevant culinary experience in a luxury hotel or fine dining establishmentCompletion of kitchen apprentice or professional chef training courses (minimum 1 year) is requiredStrong working knowledge of advanced cooking techniques, methods, and culinary practicesDemonstrated expertise in food safety, hygiene standards, and HACCP proceduresProven leadership and team management skills with experience training and developing kitchen staffProficiency with MS Office applications and kitchen management systemsExcellent organizational and time management skills with the ability to prioritize multiple tasks efficientlyStrong interpersonal and communication skills with the ability to collaborate effectively in a multicultural kitchen environmentAbility to work under pressure while maintaining attention to detail and quality standardsKnowledge of budget management, cost control, and inventory optimizationFlexibility to work varied shifts, including evenings, weekends, and holidays as requiredProblem-solving mindset with the ability to make decisive decisions in fast-paced environmentsCommitment to continuous improvement and innovation in culinary practices Attractive tax free salary packageMonthly service charge earningsComprehensive health insurance coverageAnnual paid leave with return flight ticketAccommodation, meals, uniforms, and additional employee perks