Qualifications:

• Bachelor's degree in Culinary Arts, Hospitality Management, HRM, or a related field is an advantage.
• At least 1–2 years of supervisory experience in a restaurant, kitchen, or food service industry.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety, sanitation standards, inventory control, and kitchen operations.
• Willing to work on shifting schedules, weekends, and holidays.

Key Responsibilities:

• Supervise daily kitchen operations to ensure efficient food preparation and timely service.
• Lead, coach, and support kitchen staff to maintain high performance.
• Ensure compliance with food safety, sanitation, and company standards.
• Monitor food quality, portion control, inventory, food cost and minimize waste.
• Coordinate with the Restaurant Manager and Dining Team to ensure smooth operations.
• Assist in achieving operational and cost control targets.