Assist the Executive Chef in managing all kitchen operations and act in their absence

Supervise food preparation and cooking for restaurants, banquets, room service, and events

Ensure consistent food quality, presentation, and taste standards

Train, supervise, and motivate kitchen staff at all levels

Plan duty rosters, assign tasks, and monitor staff performance

Enforce hygiene, sanitation, and food safety standards (HACCP)

Control food costs through portion control, waste management, and inventory monitoring

Oversee purchasing, receiving, storage, and stock rotation (FIFO)

Assist in menu planning, recipe development, and food tastings

Ensure compliance with hotel policies, SOPs, and brand standards

Maintain kitchen cleanliness, safety, and proper equipment use

Coordinate with service, ba...