Responsibilities

1. Kitchen Management

• Oversee food preparation, cooking and presentation of dishes.
• Maintain high standards in the quality of food in preparation and presentation.
• Ensure all completed jobs are fully checked off before leaving the kitchen.

2. Food & beverage planning and management

•  Develop new dish and menu.
•  Plan weekly menu.
•  Prepare order list for daily operation.
•  Controls incoming goods and stores it in perfect condition.

3. Administrative duties

•  Control food costing.
•  Daily ordering of goods and supplies per menu.
•  Work closely with Events Team with regards to service and timings.     
•  Understand customers F&B requirement and ensure that function runs smoothly.
•  Keeps control of area of responsibility and reports to the Dept. Head.

4. Other

•  Ensure team has high standards of food hygiene and health and safety rule.
•  Knowledgeable about specialty and culinary functions in general.
•  Monitor portion and waste control to maintain profit margin.
•  Cooking and performs all duties assigned by the Dept. Head.
•  Create and share new recipes with kitchen crew and train staff for standard recipe.
• Monitor materials used and control wastage and spoilage.

Requirements

• Minimum 2 years of experience as a Sous Chef or Chef De Partie in a reputable restaurant or hotel kitchen
• Formal culinary training or a recognised chef's qualification
• Exceptional culinary skills with a strong understanding of various cooking techniques and cuisines
• Excellent leadership and team-building abilities
• Creativity and innovative approach to menu development and food presentation
• Thorough knowledge of food safety regulations and best practices
• Strong communication and interpersonal skills to collaborate effectively with the wider team
• Ability to work well under pressure and thrive in a fast-paced, dynamic environment