Assist in the day-to-day management and operation of the kitchen, ensuring smooth and efficient workflow.
Must be familiar with all activities involved in kitchen operations and be prepared to step in and cover all eventualities when required.
Supervise food preparation and cooking activities to ensure consistency, quality, and adherence to established standards.
Monitor mise en place, production schedules, and service operations to ensure readiness for all meal periods.
Ensure all dishes are prepared and served according to approved recipes, specifications, and quality standards.
Ensure food quality, safety, and hygiene standards are maintained at all times, including proper cooking temperatures, storage practices, HACCP compliance, and kitchen cleanliness.
Supervise, train, coach, and support kitchen team members to enhance performance, skills development, teamwork, and discipline.
Assist in managing staff performance while ensuring compliance with health, safety, sanitation, and company policies.
Monitor food usage, minimize waste, and assist in the receiving, storage, and distribution of supplies.
Ensure all dishes are prepared according to standard recipes and presented in line with approved pictorial and brand presentation standards.
Conduct regular quality checks to maintain consistency, guest satisfaction, and operational excellence.

Diploma or certification in Culinary Arts or a related field preferred.
Minimum 3–5 years of culinary experience, including experience in Italian cuisine and a supervisory role.
Strong knowledge of Italian cooking techniques, ingredients, and menu preparation.
Familiarity with HACCP, food safety regulations, and sanitation standards.
Good leadership, communication, and organizational skills.
Ability to work in a fast-paced environment and under pressure.
Proficient in inventory management and cost control practices.
Excellent communication in the English language.

Junior Sous Chef (Italian Cuisine)