This role involves managing and operating a designated kitchen section within the à la carte restaurant, ensuring consistently high standards of food quality, presentation, and service during live service, in line with hotel brand standards and food safety regulations.
Food Preparation & Service
- Take full responsibility for an assigned à la carte section (e.g., grill, sauces, fish, larder, pastry).
- Prepare, cook, and present dishes according to approved recipes, plating standards, and service timings.
- Deliver consistent quality during high-pressure, live à la carte service.
- Ensure proper mise en place is prepared ahead of service to support smooth operations.
Operational Excellence
- Coordinate with other kitchen sections to ensure seamless kitchen flow during service.
- Support the Sous Chef in daily kitchen operations and service execution.
- Adapt professionally to guest requests, dietary requirements, and last-minute changes.
- Ensure all dishes leaving the kitchen meet presentation and quality expectations.
Team Leadership
- Supervise, train, and motivate Commis Chefs and Demi Chefs assigned to the section.
- Provide on-the-job coaching to develop culinary skills and consistency.
- Promote teamwork, discipline, and a positive kitchen culture.
Hygiene, Health & Safety
- Comply with HACCP, food safety, and hygiene standards at all times.
- Ensure correct food storage, labeling, and stock rotation (FIFO).
- Maintain cleanliness and organization of workstations, equipment, and storage areas.
Cost Control & Stock Management
- Control portioning and reduce food waste within the section.
- Assist with stock requisitions, inventory checks, and daily usage tracking.
- Report equipment issues or shortages promptly.
Qualifications
- Certificate or Diploma in Culinary Arts or Professional Cookery.
- Minimum 2–4 years’ experience in a high-quality à la carte kitchen.
- Previous experience in a similar role preferred.
- Strong understanding of live service and modern plating techniques.
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