This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained.

•  Preparation of food, cooking, quality control, cutting & HACCP
•  Maintain daily mis-en-place (MEP) and prepare ingredients
•  Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
•  Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
•  Ensure the highest standards and consistent quality in the daily preparation
•  Provides guidance & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & dish plating
•  Strict adherence to purchasing procedures
•  Keep up to date with the new products, recipes and preparation techniques
•  Have full knowledge of all menu items, daily highlights & promotions
•  Adhere to recipes and stock management
•  Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Be well versed in hotel fire & life safety/emergency procedures
•  Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)
•  Attend all briefings, meetings and trainings as assigned by management
•  Maintain a high standard of personal appearance and hygiene at all times
•  Perform other reasonable duties assigned by the assigned by the Management
•  Establishing and maintaining effective inter-departmental working relationships
•  Actively share ideas, opinions & suggestions
• Efficiency in preparations & execution
•  Acquire culinary knowledge & skills to grow as a junior sous chef
•  Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment.
  

  Requirements:

•  Proven experience as a Chef de Partie or equivalent role.
• Culinary degree or diploma preferred.
•  Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
•  Excellent leadership, communication, and interpersonal skills.
•  Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
•  Flexibility to work evenings, weekends, and holidays as required.
•  Knowledge of HACCP and food safety standards.
•  Passion for culinary excellence and a commitment to continuous learning and development.