Key Responsibilities
Assist the Executive Chef in managing daily kitchen operations for Mediterranean and Continental cuisine.
Prepare and supervise high-quality dishes while maintaining consistency in taste, presentation, and portion control.
Manage the kitchen team, allocate duties, and ensure smooth operations during service.
Maintain food quality, hygiene, sanitation, and HACCP standards at all times.
Monitor food production, inventory, wastage, and food costs to achieve operational targets.
Train and guide Commis Chefs and other kitchen staff on recipes, SOPs, and cooking techniques.

Job Expectations:

Solid knowledge of Mediterranean & Continental cuisine.

Minimum Qualification: Diploma/Degree in Hotel Management or Culinary Arts. Minimum Job Experience: Minimum 5-7 years of experience Reporting to: Director -Culinary Travel: NA

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