Position Summary:
This position assists in the management of kitchen operations within a small to medium full-service hotel, which may include one or more F&B outlets, banqueting, or catering services. Responsibilities include menu planning and costing, culinary innovation, staff supervision, and maintaining food quality and hygiene standards.
Duties and Responsibilities
Financial Returns
- Operate within all pre-set budgetary limits
- Assist the Executive Chef in the preparation and management of the department's budget
People
- Establish and maintain effective working relationships with team members
- Supervise, train, and support assigned culinary staff to ensure a high-performing kitchen team
- Assist with manpower planning and management for the kitchen team
Guest Experience
- Understand and respond effectively to guest needs
- Ensure a high level of guest satisfaction by maintaining excellent food quality, presentation, and timeliness
Responsible Business
- Participate in menu planning and costing
- Develop and write standard recipes and production methods
- Innovate by creating new dishes and food products
- Maintain technical excellence in culinary practices and mentor junior staff
- Organize and execute special events and food promotions in coordination with F&B and marketing teams
- Maintain up-to-date product knowledge including ingredients, market trends, suppliers, and equipment
- Ensure kitchen cleanliness, equipment hygiene, and personal hygiene according to food safety standards
Accountability
Responsible for managing kitchen operations in a single F&B outlet, a shift, or a specific section of kitchen operations. This includes ensuring adherence to culinary standards, effective team management, and collaboration with the Executive Chef to deliver an exceptional dining experience.
Qualifications and Requirements
- Diploma or Vocational Certificate in Culinary Arts or a related field
- 3 years of culinary experience, with at least 1 year in a supervisory role
- Strong problem-solving, organizational, motivational, and training capabilities
- Proven ability to interact effectively with customers, colleagues, and third parties
- Certification in food safety, alcohol awareness, or food handler permit, as required by local authorities
Key Competencies
- Strong leadership and kitchen management skills
- In-depth culinary knowledge and passion for food innovation
- Commitment to hygiene and safety regulations
- Team-oriented and guest-focused mindset
- Ability to work in a fast-paced, dynamic hospitality environment
