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Section Management: Oversee and manage the daily operations of an assigned kitchen section/station, ensuring food preparation meets established quality and speed standards.

Food Preparation & Cooking: Cook and present dishes according to standard recipes, presentation guidelines, and portion controls set by the Executive Chef / Sous Chef.

Mise en Place: Ensure the section is fully prepared and stocked with all required raw materials and components before service starts.

Team Supervision & Training: Train, guide, and supervise junior kitchen staff (Demi CDP, Commis 1, 2, 3, and Kitchen Helpers) in proper cooking techniques and safety procedures.

Stock & Cost Control: Monitor stock levels, rotate ingredients using the FIFO (First In, First Out) method, order requisitions, and minimize food wastage to control food costs.

Hygiene & Food Safety: Maintain strict standards of cleanliness, hygiene, and health & safety (HACCP principles) across the assigned station and equipment.

Education: High school diploma or equivalent; a Diploma/Degree in Culinary Arts or Hotel Management is highly preferred.

Experience: Minimum 2 to 3 years of experience as a Demi Chef De Partie or Senior Commis 1 in a high-volume restaurant or hotel kitchen.

Advanced knowledge of cooking techniques, station setups, knife skills, and plating methods tailored to the relevant cuisine.

Strong understanding of food safety guidelines, temperature control, and HACCP standards.

Basic inventory management and stock control skills.

Strong leadership, communication, and team management skills.

Ability to perform under pressure in a fast-paced environment during peak service hours.

Excellent time-management and problem-solving abilities.