Key Responsibilities:
Assist the Executive Chef in overseeing daily kitchen operations
Support menu planning, food preparation, and presentation standards
Ensure compliance with food safety and hygiene regulations
Manage kitchen staff and coordinate workflow
Monitor inventory levels and order supplies as needed
Maintain high standards of quality, cleanliness, and efficiency
Assist in training and mentoring kitchen team members
Contribute to maintaining the hotel’s culinary reputation
Requirements:
Culinary diploma or relevant culinary qualification
Minimum 3 years of experience as a Junior Executive Chef or similar role in a hotel environment
Proven experience in high-volume food production and kitchen management
Knowledge of international cuisines and culinary techniques
Strong leadership and teamwork skills
Ability to work flexible hours, including weekends and holidays
Excellent communication and organizational skills