Job Description

"Supervise a kitchen section during food production.
Prepare and cook menu items according to company recipes.
Ensure food quality, portion control, and presentation standards.
Guide and train Commis Chefs.
Monitor stock levels and report shortages.
Maintain hygiene and HACCP standards.
Support banquet and outdoor catering operations

Minimum 2–4 years of experience as DCDP or Chef de Partie in catering or hospitality.
Strong knowledge of bulk food production.
Good leadership and organizational skills.
Ability to work under pressure and meet production deadlines.

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Skills

chef , Bulk Cooking ,

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Qualifications

• Bachelor of Hotel Management (BHM)