1. Assist the Executive Chef in managing kitchen operations, including menu planning, food preparation, and staff supervision. 
2. Oversee the daily activities of the kitchen staff, ensuring that all dishes are prepared to the highest quality and presentation standards. 
3. Train, mentor, and evaluate kitchen staff, fostering a positive work environment and encouraging professional development. 
4. Monitor inventory levels and order supplies as needed, ensuring that the kitchen is well-stocked and organized. 
5. Ensure compliance with food safety and sanitation regulations, maintaining a clean and safe kitchen environment. 
6. Collaborate with the Executive Chef to develop new recipes and menu items, incorporating seasonal ingredients and culinary trends. 
7. Handle guest inquiries and feedback regarding food quality and service, making adjustments as necessary to enhance the dining experience. 

Job Requirement : 
1. Diploma in culinary arts or a related field; a bachelor's degree in hospitality management is preferred. 
2. Minimum of 3 years of experience in a culinary leadership role, with at least 1 year as a sous chef or in a similar managerial position. 
3. Comprehensive knowledge of cooking techniques, food safety, and sanitation standards. 
4. Proven ability to manage kitchen operations, including menu planning, inventory control, and cost management. 
5. Strong leadership and team management skills to train and motivate kitchen staff effectively. 
6. Excellent communication and interpersonal skills for collaborating with front-of-house staff and management. 
7. Ability to work in a fast-paced environment and handle high-pressure situations while maintaining quality standards.