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.