Qualifications

• Certificate or Diploma in Culinary Arts or Professional Cookery.
  
• Minimum 1–3 years’ experience in a professional kitchen.
  
• Experience in the same role in a hotel or reputable restaurant.
  
• Exposure to à la carte and/or banqueting operations is an advantage.
  

Food Preparation & Service

• Assist the Chef de Partie in the daily operation of the assigned kitchen section.
  
• Prepare, cook, and present dishes according to approved recipes and presentation standards.
  
• Ensure mise en place is prepared accurately and on time for service.
  
• Support smooth service during peak periods in both à la carte and banqueting operations.
  

Operational Support

• Follow instructions from the Chef de Partie and Sous Chef to ensure efficient kitchen workflow.
  
• Assist in plating and service execution, maintaining consistency and quality.
  
• Adapt to menu changes, guest dietary requirements, and special requests.
  

Teamwork & Development

• Supervise and guide Commis Chefs and kitchen assistants when required.
  
• Support training of junior staff on basic cooking techniques and hygiene standards.
  
• Promote teamwork, discipline, and a positive working environment.
  

Hygiene, Health & Safety

• Adhere strictly to food safety, hygiene, and HACCP standards.
  
• Ensure correct food storage, labeling, and stock rotation (FIFO).
  
• Maintain cleanliness and organization of workstations, equipment, and kitchen areas.
  

Cost Control & Stock Handling

• Minimize food waste through proper handling and portion control.
  
• Assist in stock requisitions, inventory checks, and daily usage reporting.
  
• Report shortages, damages, or equipment issues promptly.