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Key Responsibilities Kitchen Operations: Supervise daily food prep, hot kitchen operations, and service execution to ensure smooth service. Assist in food preparation and collaborate with the sous chef and executive/head chef. Ensure that food is high-quality following customer standard, and that kitchen is in good, clean, and hygienic condition. Staff Leadership: Assist in training, mentoring, and scheduling junior cooks and kitchen hands. Quality & Safety: Enforce strict food safety, hygiene regulations, Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition. Requirement Experience 3–5 years in a professional kitchen in a high-volume. Strong knowledge of Food hygiene and safety regulations Strong communication skills with the team.