Key Responsibilities: Assist the Kitchen Manager in overseeing daily kitchen operations and ensuring smooth service. Ensure all food preparation meets the highest standards of quality and presentation. Manage stock levels, maintain inventory, and assist with ordering supplies. Contribute to menu planning, cost control, and ensure food cost targets are met. Supervise and train kitchen staff to maintain efficiency and high performance standards. Maintain food safety and cleanliness procedures to ensure a safe kitchen environment. Work flexible hours, including weekends and long hours when required. Maintain a positive, professional attitude and contribute to a collaborative team atmosphere. Requirements: Formal qualification or certificate in professional culinary arts (Cheffing) and kitchen management. Minimum of 3 years of experience in a similar role. Strong knowledge of portion control and food preparation techniques. Experience with stock control and cost estimation in a professional kitchen. Proficiency in using computer systems and basic software for planning and purchasing. Ability to design menus and calculate food costs effectively. Creative, quick-thinking, and adaptable in a fast-paced environment. Excellent leadership and teamwork skills. Willingness to work long hours and weekends when required. A valid drivers license is required.

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