Key Responsibilities
-Develop, plan, and set up menus including seasonal and promotional offerings
-Maintain high standards of food hygiene, kitchen cleanliness, and safety in compliance food safety regulations
-Monitor and manage food inventory, stock rotation, and ordering
-Control food costs, portioning, and wastage to meet budget targets
-Train, guide, and supervise new and existing kitchen crew
-Motivate, lead, and support the kitchen team to ensure smooth daily operations
-Work closely with management and bar team to develop innovative and seasonal menus
-Ensure consistent food quality, presentation, and service standards
-Adapt to flexible working hours, including weekends and public holidays as required

Requirements
-Proven experience as a Chef De Partie / CDP / Senior Commis Chef
-Strong knowledge of kitchen operations, food hygiene, and safety standards
-Ability to work independently and take initiative
-Driven, proactive, and well presented with a positive attitude
-Strong leadership and team-motivation skills
-Good communication skills and ability to work in a team environment
-Passion for cooking and continuous improvement
-Experience in a resort, hotel, or family-focused hospitality environment is an advantage