Job Description

Responsibilities:Supervise day to day activities of assigned section in preparation of food items to outlets and functions to improve productivity and quality.Assigns responsibilities and levels of operational authority within the Section.Participate and devising menus.To ensure achievement of financial results and objectives of the SectionMonitor and implement cost control and cost reduction measures on continuous basis.To achieve maximum utilization of material, equipment, and staff for quality of food.Maintain professional relationship with tenants/guests/customers to ensure a prompt and good standard of service.Handle suggestions and cascade the same to line supervisorsMaintains effective communication on the activities of the Section with other kitchen / operating departments within Hospitality in order to provide best possible service to guests.Required SkillsMinimum 3-5 years' experience in a similar role in a high-volume or fine-dining kitchenStrong knowledge of hot kitchen operations, including grilling, sauteing, roasting, and sauce workAbility to lead and train demi chefs and commis chefsExcellent knife skills and food presentation standardsProven ability to follow recipes and ensure consistencyKnowledge of food safety, HACCP, and hygiene standardsAbility to work under pressure and manage time effectivelyTeam player with strong communication and organizational skillsFlexible with shifts and able to work long hours when requiredCulinary diploma or equivalent professional qualification preferred