Job Description

Responsibilities:

Supervise day to day activities of assigned section in preparation of food items to outlets and functions to improve productivity and quality.

Assigns responsibilities and levels of operational authority within the Section.

Participate and devising menus.

To ensure achievement of financial results and objectives of the Section

Monitor and implement cost control and cost reduction measures on continuous basis.

To achieve maximum utilization of material, equipment, and staff for quality of food.

Maintain professional relationship with tenants/guests/customers to ensure a prompt and good standard of service.

Handle suggestions and cascade the same to line supervisors

Maintains effective communication on the activities of the Section with other kitchen / operating departments within Hospitality in order to provide best possible service to guests.

Required Skills

Minimum 3–5 years’ experience in a similar role in a high-volume or fine-dining kitchen

Strong knowledge of hot kitchen operations, including grilling, sautéing, roasting, and sauce work

Ability to lead and train demi chefs and commis chefs

Excellent knife skills and food presentation standards

Proven ability to follow recipes and ensure consistency

Knowledge of food safety, HACCP, and hygiene standards

Ability to work under pressure and manage time effectively

Team player with strong communication and organizational skills

Flexible with shifts and able to work long hours when required

Culinary diploma or equivalent professional qualification preferred