**Key Responsibilities** ​

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+ Supervise daily operations of the assigned kitchen section in the Colleague Restaurant.​
+ Prepare and cook meals for colleagues according to approved menus, recipes, and portion standards.​
+ Ensure timely production for all meal periods while maintaining quality and consistency.​
+ Assist in pre-opening activities including kitchen setup, SOP implementation, and trial runs.​
+ Supervise, guide, and train Demi Chefs and Commis assigned to the section.​
+ Ensure compliance with IHG standards, HACCP, and local health regulations at all times.​
+ Control portioning, reduce food wastage, and support food cost targets.​
+ Maintain cleanliness, organization, and safe working practices in all kitchen areas.​
+ Assist in receiving, storage, and stock rotation following FIFO principles.​

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**Qualifications** ​

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+ Certificate or Diploma in Culinary Arts or equivalent.​
+ Minimum...