Duties & Responsibilities:

Culinary Operations & Food Preparation
• Assist the Executive Chef in overseeing daily kitchen operations, ensuring timely and high-quality food preparation.
• Supervise all kitchen sections (hot, cold, pastry, banquets, etc.) to maintain consistency in taste, presentation, and portioning.
• Ensure compliance with hotel standards, brand requirements, and guest expectations.
• Support menu development, seasonal offerings, and special promotions.

Quality & Hygiene Standards

• Enforce strict hygiene, sanitation, and food safety standards in line with HACCP and local health regulations.
• Conduct regular kitchen inspections and ensure all staff adhere to safety protocols.
• Monitor food storage, stock rotation, and minimize wastage.

Team Supervision & Training

• Supervise and guide chefs de partie, commis chefs, and kitchen staff during service.
• Assist in staff training programs on cooking techniques, safety, and hotel service standards.
• Foster teamwork, motivation, and discipline within the kitchen brigade.

Inventory & Cost Control

• Assist in monitoring food costs, portion control, and kitchen expenses.
• Support inventory management, ordering, and supplier coordination to ensure sufficient stock and reduce waste.
• Work with the Executive Chef to maintain cost efficiency while ensuring food quality.

Menu & Innovation

• Collaborate with the Executive Chef to develop new recipes, seasonal menus, and special event menus.
• Stay updated on culinary trends and integrate innovative cooking techniques.
• Ensure menus balance creativity, guest satisfaction, and profitability.

Event & Banquet Support

• Support large-scale events, conferences, banquets, and catering operations.
• Coordinate with the F&B team to ensure smooth execution of functions.
• Maintain flexibility to adjust menus and service for customized client requirements.

Leadership in Chef’s Absence

• Act as the in charge of kitchen operations when the Executive Chef is unavailable.
• Ensure seamless communication with hotel management and F&B teams.
• Handle guest feedback related to culinary services and resolve issues effectively.

Job Requirements

Education and Experience

• Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 7 years of progressive kitchen experience, with at least 5 years as a Sous Chef or Senior Chef de Partie in a reputable hotel or fine-dining establishment.
• Strong knowledge of international cuisines, modern cooking techniques, and menu development.
• Certification in food safety and hygiene (HACCP or equivalent) is mandatory.
• Proficiency in kitchen management software, MS Office, and POS systems.

Skills and Attributes

• Exceptional interpersonal and communication skills, with fluency in English and preferably one or more additional languages.
• Excellent leadership, organizational, and multitasking skills.
• Proven ability to manage high-volume kitchen operations under pressure.
• Strong understanding of food costing, inventory management, and waste reduction.
• Creativity and passion for culinary innovation with attention to detail.
• Flexibility to work in shifts, weekends, and public holidays as per hotel 
operations.

Job Requirements

Education and Experience

• Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 7 years of progressive kitchen experience, with at least 5 years as a Sous Chef or Senior Chef de Partie in a reputable hotel or fine-dining establishment.
• Strong knowledge of international cuisines, modern cooking techniques, and menu development.
• Certification in food safety and hygiene (HACCP or equivalent) is mandatory.
• Proficiency in kitchen management software, MS Office, and POS systems.

Skills and Attributes

• Exceptional interpersonal and communication skills, with fluency in English and preferably one or more additional languages.
• Excellent leadership, organizational, and multitasking skills.
• Proven ability to manage high-volume kitchen operations under pressure.
• Strong understanding of food costing, inventory management, and waste reduction.
• Creativity and passion for culinary innovation with attention to detail.
• Flexibility to work in shifts, weekends, and public holidays as per hotel operations.

How To Apply

Interested applicants are required to submit the following documents to dembeshhr@gmail.com by 15 October 2025:
• An updated CV highlighting relevant qualifications and experience.
• At least two recommendations from previous employers in similar work.
• A detailed technical and financial proposal indicating expected annual salary. 
Please note for the successful candidate, Dembesh hotel and apartment will provide salary, incentive, full accommodation, transportation and medical.
When applying please indicate the position you are applying for in the subject line of your email.
DEADLINE FOR APPLICATION 15 OCTOBER 2025