Qualifications:

• A Bachelor's degree/ Diploma in Food Production or related field
  
• Minimum 2–3 years' experience in a similar role within a reputable hotel or fine dining establishment
  
• Able to multitask, prioritize, and manage time efficiently
  
• Ability to work well under pressure in a fast-paced environment
  
• Ability to work cohesively and collectively as part of a team
  
• Excellent planning, organizational skills, communication and interpersonal abilities, with the capacity to interact effectively with guests and staff
  
• Strong problem-solving and decision-making capabilities, with the ability to address challenges proactively and effectively
  

• Prepare, cook, and present dishes within your assigned section to the highest standard
  
• Manage and oversee your assigned kitchen section with efficiency, precision, and attention to detail
  
• Collaborate with the Sous Chef and Executive Chef on menu innovation, seasonal offerings, and signature dishes
  
• Uphold impeccable standards of cleanliness, organization, and hygiene in compliance with HACCP and hotel policies
  
• Ensure seamless service during peak hours while maintaining calmness and professionalism under pressure
  
• Contribute to continuous improvement by bringing creativity, new techniques, and modern culinary trends into the kitchen