Key Responsibilities:
Assist the Head Chef in daily kitchen operations
Prepare, cook, and present dishes across various cuisines
Supervise, train, and coordinate kitchen staff
Ensure food quality, taste, and presentation meet standards
Monitor inventory, supplies, and procurement
Maintain kitchen hygiene, safety, and sanitation standards
Qualifications:
Diploma, Culinary Arts degree, or relevant certification
3–5 years of experience in a professional kitchen, preferably multicuisine
Knowledge of food preparation, cooking techniques, and kitchen management