Job Description

Key Responsibilities

1. Food Production

Prepare, cook, and present menu items in line with established standards. Maintain consistency in taste, portioning, and presentation.

2. Kitchen Operations

Manage and oversee the daily operations of an assigned station. Maintain proper stock levels, monitor inventory, and minimize food waste. Ensure all food items are stored, labeled, and rotated correctly.

3. Quality, Safety & Compliance

Uphold the highest standards of food hygiene, safety, and cleanliness. Ensure compliance with health regulations and company policies. Follow safe handling procedures for equipment and ingredients.

4. Team Collaboration

Assist the Head Chef and Sous Chef in smooth service operations. Supervise, guide, and support junior chefs assigned to the section. Communicate effectively with the kitchen team to ensure coordination during service.

Qualifications & Experience

Diploma or certification in Culinary Arts (preferred). Minimum 2-3 years' experience in a similar role. Strong knowledge of culinary techniques and kitchen equipment. Ability to work under pressure and handle multiple tasks simultaneously. Excellent communication and teamwork skills.

Skills & Competencies

High attention to detail Strong organizational and time-management ability Creativity in dish preparation and presentation Commitment to maintaining quality standards

Working Conditions

Fast-paced kitchen environment Flexible schedule including evenings, weekends, and holidays Physically demanding role requiring standing for long hours.

Employment Terms & Conditions

Accommodation:

Accommodation is not provided , candidates are required to arrange their own housing.

Working Hours:

The minimum working requirement is

40 hours per week

.

Annual Paid Leave:

Annual paid holidays will be granted in accordance with company policy and statutory regulations.

Sponsorship:

Sponsorship offered to eligible candidates.
Job Type: Full-time

Pay: Up to 32,000.00 per year

Work Location: In person