Key Responsibilities
- Supervise daily operations of the assigned kitchen section in the Colleague Restaurant.
- Prepare and cook meals for colleagues according to approved menus, recipes, and portion standards.
- Ensure timely production for all meal periods while maintaining quality and consistency.
- Assist in pre-opening activities including kitchen setup, SOP implementation, and trial runs.
- Supervise, guide, and train Demi Chefs and Commis assigned to the section.
- Ensure compliance with IHG standards, HACCP, and local health regulations at all times.
- Control portioning, reduce food wastage, and support food cost targets.
- Maintain cleanliness, organization, and safe working practices in all kitchen areas.
- Assist in receiving, storage, and stock rotation following FIFO principles.
Qualifications
- Certificate or Diploma in Culinary Arts or equivalent.
- Minimum 2–3 years experience as Chef de Partie or strong Demi Chef in a hotel or high-volume kitchen.
- Experience in staff dining / canteen operations preferred.
- Pre-opening hotel experience an advantage.
Skills & Competencies
- Strong organizational and multitasking skills
- Ability to manage high-volume production efficiently
- Knowledge of food safety and hygiene standards
- Cost awareness and waste control mindset
- Ability to supervise and train junior kitchen colleagues
Don't quite meet every single requirement, but still believe you'd be a great fit for the job We'll never know unless you hit the Apply button. Start your journey with us today.
