Temporary, Full-Time

Job Description:

Effectively monitor the daily operations of the respective outlet, including provide support and guidance to fellow outlet Chef de Cuisine to ensure success and effective operation ending in a positive guest experience.

Main Responsibilities

Review all written communication, i.e., daily/weekly, reservation, rooming list, BEOs, to determine. Assit Chef de Cuisine in the Day to Day Operations. Prepares and develops menus, recipe costing, training of dishes. Assists with training and developing. Communicate with restaurant manager for smooth running of front and back of the house. Responsible for maintaining a strong client relationship and ensuring that all outlets are communicated to and execute by all hotel operation departments making for a successful meeting experience for the meeting planner and attendees. Monitor and manage culinary equipment list. Maintain a high level of service by constantly training and coaching all direct reports and talent. Daily training plan in place follows by monthly training plan. Inspect and overseas the cleanliness and maintenance of all function space and service areas. Responsible for monthly schedule and payroll for the outlet. Responsible for stock rotation, direct purchase and control of expiry food product on the shelving. Knowledge of all food & beverage procedures standards, quality presentation, service and products and local health & sanitation standards. Estimates and communicates daily production needs. Apply line check and MEP monitoring. Responds appropriately to guest needs during hours of operation. Ensure that internal communication are communicated with on a daily basis. Assess quality control of food production Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service. To project a pleasant and positive professional image to all contacts at all the times. Ability completes food inventory and ordering through. Lead and support the junior members of the team through training. Implementation and monitoring of training matrix. Overseas all talent KPIs. Seek own solutions to the minor obstacles that occur from time to time. Daily data collection and reporting of issues as they arise. Review the daily production sheets with chef de parties, Commis, Cook, when the first is not present. Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guest’s service Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses Operate all kitchen equipment and conduct them with safety in mind at all the times. Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. Monitor all deficiencies in kitchen equipment functionality and quality of food products to respected department. Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program. Adhere to all environment policies and programs as required. Make sure to log all information in the kitchen log book. Work as team.  Assist other outlet when need help. Work in conjunction with the HACCP to ensure we are in compliance to hotel food safety and local municipality requirement.

It is not the intent of this job description to cover all aspects of the position but to highlight the most important areas of responsibility

Profile Required:

Education

Post graduate and/ or Hotel Management School and/ or completed Apprenticeship with Diploma.

Experience

Minimum of 1 years in a similar position in a high volume, internationally recognized luxury hotel chain or food and beverage establishment.

Key Competencies

Communication skills Organisational skills Information system knowledge Guest focus Problem solving skills

Build Personal Effectiveness

Appearance: Confident, well-groomed and dressed in a business smart manner. Personality: Warm, welcoming, smiling and pleasant. Act with integrity. Excellence in communication skills: verbally and listening. Exhibit self-confidence Make sound decisions Talented chef Take initiative

Create Team Focus

Build relationships Facilitate open communication Foster teamwork Able to delegate Promote team diversity Customer service orientation

Create High Performance Culture

Able to multi-task and to set clear priorities Effective organisational development Take ownership Results oriented

Lead Change and Innovate

Build support for change Drive continuous improvement Share best practices

Other skills

(Language, Computers)

Able to read and write excellent English and preferably another language Basic computer skills

What We Offer:

Competitive salary package Opportunities for professional growth and development Supportive and dynamic team environment Meals, accommodation and uniform provided Posted November 18, 2025