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To manage and operate a designated kitchen section within the à la carte restaurant, ensuring consistently high standards of food quality, presentation, and service during live service, in line with hotel brand standards and food safety regulations.

Food Preparation & Service

• Take full responsibility for an assigned à la carte section (e.g., grill, sauces, fish, larder, pastry).

• Prepare, cook, and present dishes according to approved recipes, plating standards, and service timings.

• Deliver consistent quality during high-pressure, live à la carte service.

• Ensure proper mise en place is prepared ahead of service to support smooth operations.

Operational Excellence

• Coordinate with other kitchen sections to ensure seamless kitchen flow during service.

• Support the Sous Chef in daily kitchen operations and service execution.

• Adapt to guest requests, dietary requirements, and last-minute changes professionally.

• Ensure all dishes leaving the kitchen meet presentation and quality expectations.

Team Leadership

• Supervise, train, and motivate Commis Chefs and Demi Chefs assigned to the section.

• Provide on-the-job coaching to develop culinary skills and consistency.

• Promote teamwork, discipline, and a positive kitchen culture.

Hygiene, Health & Safety

• Comply with HACCP, food safety, and hygiene standards at all times.

• Ensure correct food storage, labeling, and stock rotation (FIFO).

• Maintain cleanliness and organization of workstations, equipment, and storage areas.

Cost Control & Stock Management

• Control portioning and reduce food waste within the section.

• Assist with stock requisitions, inventory checks, and daily usage tracking.

• Report equipment issues or shortages promptly.

• Certificate or Diploma in Culinary Arts or Professional Cookery.

• Minimum 2–4 years’ experience in a high-quality à la carte kitchen.

• Previous experience in a similar role preferred.

• Strong understanding of live service and modern plating techniques.

Your team and working environment:

• Tight-knit and team oriented.
• Hard-working, engaging and inclusive.
• Attention to detail and hygiene 
• Well organised and autonomous