Culinary Leadership Supervise and manage the Continental and European cuisine section ensuring the preparation and cooking of dishes meet established standards for quality taste and presentation Menu Development Collaborate with senior chefs to develop refine and execute new recipes and menu items while ensuring innovation and consistency Team Supervision Lead and mentor Commis chefs ensuring proper training task delegation and smooth coordination within the team during service Quality Assurance Oversee the quality freshness and presentation of ingredients and finished dishes addressing any deviations promptly Hygiene and Safety Compliance Maintain a safe and clean work setting by enforcing strict adherence to food safety hygiene and sanitation protocols as per HACCP standards Inventory and Stock Control Monitor inventory levels assist in ordering supplies ensure proper storage and implement stock rotation to minimize wastage Operational Efficiency Ensure timely and efficient kitchen operations by managing workflow coordinating with other sections and addressing challenges during peak service hours Job Types Full-time Permanent Pay 26 000 00 - 38 000 00 per month Benefits Food provided Health insurance Paid sick time Paid time off Provident Fund Experience total work 4 years Required Work Location In person