Duties and Responsibilities:
· Take full responsibility for the preparation, cooking, and presentation of dishes in the assigned section.
· Ensure mise en place is completed efficiently and accurately for daily service.
· Supervise and delegate tasks to Demi Chef, Commis I/II/III, and kitchen helpers.
· Maintain quality, consistency, and portion control for all menu items.
· Prepare dishes according to hotel standards, plating guides, and guest expectations.
· Monitor food during service and make adjustments to ensure timely delivery and presentation.
· Assist in large-scale events or banquet production when required.
· Mentor and train junior staff in food preparation, hygiene practices, and SOPs.
· Monitor stock levels and minimize food wastage by practicing proper storage and rotation (FIFO).
· Submit daily requisitions to maintain sufficient ingredients and supplies.
· Assist in monthly stocktakes and inventory audits for the section.
· Enforce strict hygiene and food safety standards (HACCP).
· Ensure cleanliness of equipment, tools, and work areas before, during, and after shifts.
· Comply with fire safety and kitchen safety protocols at all times.
· Assist Sous Chef or Executive Chef in developing new dishes, plating presentations, and seasonal menus.
· Provide feedback on recipes, ingredients, and kitchen workflow.
· Ad-hoc duties.


Job Requirements
· Minimum Certificate or Diploma in Culinary Arts, or relevant field.
· Minimum 4-6 years of experience in a professional kitchen, preferably in a hotel or high-volume restaurant, with at least 2 years in a similar role.
· Strong culinary knowledge in specific kitchen sections
· Excellent leadership, time management, and communication skills.
· High attention to detail, creativity, and presentation.
· Able to work under pressure in a fast-paced environment.
· Willing to work rotating shifts, including weekends, and public holidays.
· Able to communicate in English and Malay; Mandarin is an advantage.