Key Responsibilities:
Assist the Executive Chef in planning and directing food preparation.
Supervise kitchen team and ensure smooth kitchen operations.
Ensure consistent quality and presentation of all dishes.
Maintain high standards of hygiene, food safety, and cleanliness.
Train and mentor junior chefs and kitchen staff.
Monitor stock levels and assist in inventory control.
Develop and test new recipes and menu items.
Manage kitchen during Executive Chef’s absence.
Educational Background:
Diploma or Degree in Hotel Management / Culinary Arts.
Certification from a recognized culinary institute (preferred but not mandatory)
Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
