Key Responsibilities

· Food Preparation & Quality

· Oversee and participate in food preparation, ensuring strict adherence to recipes, portion control, and

· presentation standards.

· Maintain consistent food cost margin of ±33% through accurate ordering and minimal wastage.

· Ensure all dishes are fresh, visually appealing, and of the highest quality.

· Kitchen Operations & Leadership

· Supervise and coordinate kitchen team on a daily basis.

· Conduct pre-shift briefings, allocate stations, and ensure smooth service.

· Train, coach, and develop kitchen sta􀆯 while fostering a positive, high-performance team culture.

· Perform sta􀆯 performance monitoring and support monthly evaluations.

· Compliance & Standards

· Enforce strict food safety, hygiene, sanitation, and health regulations (HACCP standards).

· Maintain cleanliness of all kitchen sections, equipment, and service areas.

· Implement FIFO, proper stock rotation, and accurate inventory management.

Customer Experience

· Work closely with Front-of-House to ensure exceptional food quality and timely service.

· Address customer feedback and complaints promptly and professionally.

· Profitability & Administration

· Monitor and control food costs, labour, and wastage.

· Record all food waste immediately.

· Support weekly inventory counts and ordering.

· Participate in weekly team meetings and marketing/promotional activities.

Additional Duties

· Report maintenance issues via Monday.com.

· Promote environmental responsibility (recycling, energy saving).

· Uphold all Company Values: Professionalism, Passion, Integrity, Excellence, Accountability, etc.

Junior Sous Chef