Position Summary:
Responsible for managing the a la carte section of the kitchen, ensuring high-quality food preparation, timely service, and adherence to hygiene and HACCP standards.

Key Responsibilities

Prepare and present all a la carte dishes in line with recipe standards and plating guidelines.Ensure consistency in taste, quality, and presentation of every dish.Supervise and guide commis chefs and demi-chefs in the section.Maintain cleanliness and organization of the a la carte line during service.Coordinate with service staff to ensure timely and accurate food delivery.Monitor stock levels and communicate requisition needs.Ensure compliance with all food safety and sanitation standards.Participate in daily briefings, menu planning, and innovation.

Position Summary:
Responsible for managing the a la carte section of the kitchen, ensuring high-quality food preparation, timely service, and adherence to hygiene and HACCP standards.

Key Responsibilities

Prepare and present all a la carte dishes in line with recipe standards and plating guidelines.Ensure consistency in taste, quality, and presentation of every dish.Supervise and guide commis chefs and demi-chefs in the section.Maintain cleanliness and organization of the a la carte line during service.Coordinate with service staff to ensure timely and accurate food delivery.Monitor stock levels and communicate requisition needs.Ensure compliance with all food safety and sanitation standards.Participate in daily briefings, menu planning, and innovation.

Skills Requirements

2–3 years’ experience in a similar role within a 4- or 5-star hotel or fine dining restaurant.Excellent knowledge of hot and cold a la carte dishes.Strong multitasking and time-management skills.Familiarity with HACCP standards.Creativity and passion for culinary excellence.

Skills Requirements

2–3 years’ experience in a similar role within a 4- or 5-star hotel or fine dining restaurant.Excellent knowledge of hot and cold a la carte dishes.Strong multitasking and time-management skills.Familiarity with HACCP standards.Creativity and passion for culinary excellence.