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Experience
2 - 3 Years
Education
Bachelor of Hotel Management(Hotel Management)
Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
What you will do
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Lead and manage the kitchen operations for two signature restaurants, ensuring culinary excellence and consistency.
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Plan, organize, and oversee daily food preparation, presentation, and quality control.
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Develop and implement operational systems to streamline kitchen processes and manage inventory effectively.
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Collaborate with the Restaurant Managers and service teams to coordinate seamless front- and back-of-house service.
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Ensure compliance with health, hygiene, and safety regulations.
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Train, mentor, and inspire kitchen staff, maintaining high performance and team morale.
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Manage cost control and kitchen budgeting while maintaining food quality and presentation standards.
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Support the coordination of special events, functions, and seasonal menu development.
What you bring
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Degree in Hotel/Restaurant Management, Culinary Arts, or equivalent work experience.
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2 3 years of experience as a Chef de Cuisine or strong Sous Chef in a specialty restaurant within a luxury hotel or fine dining setting.
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Strong leadership and kitchen management skills.
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Fluent in English, both written and spoken.
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Proficient in kitchen systems and basic computer operations.
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Chef De Cuisine
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