CHEF

• Control food costs while maintaining consistency in food quality, portion size, and presentation.

• Assist in implementing annual promotional plans and scheduled menu changes.

• Maintain high standards of hygiene, cleanliness, and food safety across all kitchen and related areas.

• Coordinate with the Assistant F&B Manager to ensure smooth, efficient, and timely kitchen operations.

• Recommend and implement proper and systematic storage procedures for food ingredients and kitchen supplies.

• Prepare duty rosters and schedule staff leave, vacations, and public holiday coverage according to operational requirements.

• Ensure compliance with workplace health, safety, hygiene, and emergency procedures.

• Assist in supervising and guiding kitchen staff to maintain consistent standards of food preparation and service.

• Perform other reasonable duties as assigned by the Executive Sous Chef or Executive Chef.

Requirements:

• Current Junior Sous Chef or Sous Chef with relevant Italian cuisine experience.

• Strong knowledge of food preparation, kitchen operations, food cost control, and hygiene standards.

• Basic proficiency in Microsoft Office.

• Good leadership, communication, and team coordination skills.

• High level of flexibility and adaptability in a fast-paced kitchen environment.

• Able to work weekends, public holidays, and according to operational requirements.