Key Responsibilities:
Assist the CDP/Sous Chef in daily kitchen operations.
Supervise and guide Commis and kitchen team members.
Ensure food quality, presentation, and portion standards.
Maintain hygiene, food safety, and kitchen cleanliness.
Monitor mise en place and stock requirements.
Support smooth service during peak hours.
Follow company SOPs and kitchen standards.
Requirements:
2–4 years of relevant kitchen experience.
Solid knowledge of Continental cuisine.
Positive team-handling and communication skills.
Ability to work in rotational shifts.
Candidates from café, restaurant, or hospitality backgrounds preferred.