• Perform duties efficiently to achieve the required outcome.
• Assist the Executive Chef/Executive Sous Chef in the supervision of all colleagues engaged in the kitchen.
• Attend daily meetings with Executive Chef/Executive Sous Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for a maximum of 2 days thereafter.
• Hold meetings with colleagues in each particular kitchen to discuss what has been carried out in the Chef’s meeting and some other issues.
• Establish culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.
• Plan menus and compile recipes for food tasting to be approved by Executive Chef/Executive Sous Chef.
• Inspect 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book.
• Check any spoilage and ensure regular turnover of food items and inform the Executive Chef/Executive Sous Chef.
• Check daily food preparation, individual costs, quality, quantity inventories, and portion control.
• During service periods, personally run the hot plate and assist when needed and ensure that the presentation as well as the quality of the food is in accordance with the established standards.
• Conduct training and thorough briefing on the correct usage of kitchen equipment and machinery and check that this is carried out in the correct manner by all kitchen colleagues.
• Ensure the personal hygiene of colleagues is up to the standard.
• Ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef.
• Ensure that all points mentioned in the log book have been carried out, i.e., misplaced and other instructions to complete the operation.
• Maintain, record, and follow up documentation, and checklists for control purposes.
• Any other duties as may reasonably be requested by the management.

• Proven experience as a Chef de Cuisine in a luxury hotel or high-end catering environment.
• Strong leadership skills with the ability to lead a team to success through a caring and coaching approach.
• Creative flair and passion for delivering exceptional culinary experiences.
• Excellent attention to detail.
• Highly organized and can thrive in a fast-paced, high-pressure environment.
• Excellent knowledge and practice of food hygiene standards.