Key
Responsibilities
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style="font-size: 10pt;">Supervise daily operations of the assigned kitchen
section in the Colleague Restaurant.
lang="EN-US" style="font-size: 10pt;">Prepare and cook meals for colleagues
according to approved menus, recipes, and portion
standards.
style="font-size: 10pt;">Ensure timely production for all meal periods while
maintaining quality and consistency.
lang="EN-US" style="font-size: 10pt;">Assist in pre-opening activities including
kitchen setup, SOP implementation, and trial runs.
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Supervise,
guide, and train Demi Chefs and Commis assigned to
the section.
style="font-size: 10pt;">Ensure compliance with IHG standards, HACCP, and local
health regulations at all times.
lang="EN-US" style="font-size: 10pt;">Control portioning, reduce food wastage,
and support food cost targets.
lang="EN-US" style="font-size: 10pt;">Maintain cleanliness, organization,
and safe working practices in all kitchen areas.
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Assist
in receiving, storage, and stock rotation following FIFO
principles.
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style="font-size: 10pt;">Qualifications
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or Diploma in Culinary Arts or equivalent.
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years experience as Chef de Partie or strong Demi Chef in a hotel or high-volume
kitchen.-
style="font-size: 10pt;">Experience in staff dining / canteen operations
preferred. -
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an advantage.
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style="font-size: 10pt;">Skills &
Competencies
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style="font-size: 10pt;">Strong organizational and multitasking
skills
style="font-size: 10pt;">Ability to manage high-volume production
efficiently
style="font-size: 10pt;">Knowledge of food safety and hygiene
standards
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mindset
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colleagues
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