Job Description

Key Responsibilities

• Manage a specific section of the kitchen such as grill, hot kitchen, fry, garde manger, pastry, or butchery.
   
• Oversee daily mise en place, prep planning, and smooth section operations.
   
• Cook and plate menu items to required standards in taste, timing, and presentation.
   
• Ensure section staff follow recipes, portion control, and SOPs accurately.
   
• Check quality of raw materials and finished dishes before service and dispatch.
   
• Maintain cleanliness, organization, and safety within assigned section.
   
• Monitor stock levels, wastage, and requisition needs for the section.
   
• Support cost control through proper yield management and minimal wastage.
   
• Train and guide junior cooks, kitchen helpers, and commis staff.
   
• Report maintenance issues, stock problems, or quality concerns promptly.
   
• Participate in menu trials, specials, and process improvement initiatives when required.

Job Requirements

Requirements

• At least 2–4 years of relevant kitchen experience.
   
• Strong technical knowledge in at least one kitchen section.
   
• Ability to supervise junior staff and maintain standards during peak hours.
   
• Good understanding of food safety, quality control, and kitchen organization.
   
• Culinary certification is an advantage.
   

Key Competencies

• Section leadership
   
• Technical cooking skill
   
• Quality control
   
• Staff supervision
   
• Cost and wastage awareness

Skills