Key Duties and Responsibilities

1. Food Preparation and Production

• Prepare, cook, and present menu items according to approved recipes and quality standards.
• Manage the assigned kitchen station (Hot Kitchen, Cold Kitchen, Grill, Fryer, Pastry, Pantry, etc.).
• Ensure consistency in food taste, portioning, and presentation.
• Monitor food quality before serving.
• Maintain proper cooking techniques and food handling practices.

2. Kitchen Operations

• Organize and supervise daily activities within the assigned kitchen section.
• Ensure all ingredients and equipment are prepared before service.
• Coordinate with other kitchen sections to ensure smooth food production.
• Maintain efficient workflow during peak service hours.
• Ensure timely preparation and delivery of orders.

3. Food Safety and Sanitation

• Ensure compliance with food safety, sanitation, and hygiene standards.
• Practice proper food storage, labeling, and stock rotation (FIFO/FEFO).
• Monitor food temperatures and storage conditions.
• Keep workstations, equipment, and utensils clean and sanitized.
• Participate in food safety audits and implement corrective actions.

4. Inventory and Cost Control

• Monitor stock levels within the assigned section.
• Report inventory shortages and purchasing requirements.
• Minimize food waste through proper portion control and handling.
• Ensure proper utilization of ingredients to reduce operational costs.
• Participate in inventory counts and stock reconciliation.

5. Team Supervision

• Supervise and guide Commis Chefs, Line Cooks, and Kitchen Assistants assigned to the station.
• Provide coaching and on-the-job training to junior kitchen staff.
• Monitor employee performance and productivity.
• Promote teamwork and maintain discipline within the kitchen.

6. Equipment Maintenance

• Ensure kitchen equipment is properly used and maintained.
• Report defective equipment immediately.
• Maintain cleanliness and operational readiness of all kitchen tools.

7. Compliance and Documentation

• Follow company policies, SOPs, and kitchen procedures.
• Maintain production records, temperature logs, and sanitation checklists.
• Assist during internal and external quality assurance inspections.
• Ensure compliance with government food safety regulations.

8. Customer Satisfaction

• Ensure food meets customer expectations for quality and presentation.
• Respond promptly to special food preparation requests when approved.
• Support continuous improvement of menu quality and service.

9. Other Responsibilities

• Assist the Sous Chef and Executive Chef in menu development and food testing.
• Participate in staff meetings and training programs.
• Support kitchen operations during special events and catering activities.
• Perform other duties assigned by Management.

Qualifications

• Graduate of Culinary Arts, Hospitality Management, or a related field is an advantage.
• At least 2–3 years of experience as a Chef de Partie or senior kitchen staff in a restaurant, hotel, commissary, or institutional kitchen.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Knowledge of food safety, HACCP, and sanitation standards.
• Strong leadership and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Willing to work on shifting schedules, weekends, and holidays.

Key Performance Indicators (KPIs)

• Food Quality and Consistency
• Food Safety and Hygiene Compliance
• Order Accuracy and Timeliness
• Food Cost and Waste Control
• Inventory Accuracy
• Kitchen Cleanliness and Organization
• Team Productivity
• QA Audit Compliance
• Customer Satisfaction
• Equipment Care and Maintenance

Job summary

Manages an assigned kitchen section, ensuring high-quality food preparation, food safety, efficiency, and compliance with company standards.