Career Opportunities

Responsibility

Job description

Responsible for the preparation, cooking, and presentation of all food items—à la carte, buffet, or room service—in accordance with hotel standards. Ensures high quality, consistency, and timely delivery of dishes while supervising junior staff and maintaining hygiene and safety standards in the all-day dining kitchen.

Key Responsibilities:

• Oversees daily kitchen operations in assigned section, ensuring food quality, taste, presentation, and cleanliness meet hotel standards.
• Prepares mise en place, cooks according to recipes, maintains equipment, and ensures proper handover at shift end.
• Supports smooth service flow during operations and assists in preparing menus, store items, and market lists.
• Ensures full compliance with FSR/HACCP standards, including cleanliness, sanitation, temperature checks, and documentation.
• Participates in training, enforces kitchen policies, coordinates with departments, and steps in for Sous Chef when required.

Qualifications

• Bachelor’s degree in Culinary Arts or Hotel & Restaurant Management, or equivalent professional training
• At least 3–4 years of culinary experience, with a minimum of 1–2 years as a Chef de Partie in a hotel or high-volume kitchen
• Strong knowledge of international cuisine, food preparation techniques, and modern kitchen equipment
• Excellent leadership and organizational skills, with the ability to train and supervise junior kitchen staff
• Thorough understanding of food safety, sanitation standards, HACCP, and FSR compliance
• Ability to work under pressure, in a fast-paced environment, with attention to detail and consistency
• Flexible with work schedules, including weekends, holidays, and shifting hours
• Physically fit, able to stand for long periods and perform physically demanding tasks in the kitchen