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Job description / Role: The role involves supervising junior kitchen staff, maintaining consistency in food quality, and supporting overall kitchen operations. Key responsibilities: Prepare, cook, and present food according to established recipes and quality standards. Oversee pizza dough preparation, fermentation, proofing, and storage processes. Manage the daily operations of the section and ensure smooth service during peak hours. Monitor food quality, portion control, and presentation standards. Train, mentor, and supervise Commis Chefs and other kitchen staff assigned to the designated section. Ensure compliance with food safety, HACCP, sanitation, and health regulations. Monitor stock levels, control food costs, and minimize wastage. Assist in menu planning, recipe development, and seasonal menu updates. Inspect ingredients to ensure freshness and quality. Coordinate with other kitchen sections to maintain efficient kitchen operations. Report equipment maintenance issues and ensure proper use of kitchen equipment. Support the Sous Chef and Head Chef in achieving departmental objectives. Qualifications: Diploma or certificate in Culinary Arts, Hospitality, or a related field preferred. Minimum of 3–5 years of experience as a Chef in All Day Dining or A La Carte, including at least 1–2 years in a supervisory or Chef de Partie role. Knowledge of international food safety and hygiene standards (HACCP preferred). Ability to work efficiently in a fast-paced kitchen environment. Strong leadership, communication, and team management skills. Excellent organizational and time-management abilities. Ability to work flexible hours, including weekends and holidays. Physically fit and able to stand for extended periods. Menu development and recipe costing experience. Inventory control and food cost management knowledge.