• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a luxury hotel or high-standard restaurant
• Strong expertise in Indian cuisine with menu knowledge across regions
• Qualification in Culinary Arts/Kitchen Management preferred
• Solid knowledge of HACCP, food hygiene, and safety standards
• Good computer literacy (MS Office, Recipe Maintenance Systems)

 

• Oversee and support daily production of Indian cuisine to ensure consistency, quality, and timely delivery
• Maintain accurate mise-en-place planning and resource allocation across sections
• Ensure adherence to brand standards, menu recipes, and portion control
• Monitor food quality, storage, shelf life, and waste control
• Maintain kitchen equipment and sanitation procedures at all times
• Contribute to menu development, innovation, and seasonal offerings
• Coordinate requests with satellite kitchens and F&B outlets

• Ensure exceptional service delivery to guests and internal customers
• Resolve complaints promptly and professionally, ensuring proper follow-up
• Promote positive guest and colleague relationships

• Support food cost targets through purchasing control, yield testing, and waste reduction
• Promote productivity through multi-skilling and efficient use of resources
• Utilize equipment responsibly, ensuring energy and cost efficiency

• Supervise culinary colleagues and ensure proper skills, grooming, and behavior standards
• Conduct ongoing coaching, training, and performance support
• Build a positive, collaborative working environment while reinforcing GHM’s Core Values
• Oversee workforce scheduling aligned with business demands

• Ensure operating procedures and manuals are current and upheld
• Participate in regular briefing meetings and performance reviews
• Follow statutory, health, safety, fire, and hygiene regulations
• Perform additional duties as requested by the Chef de Cuisine or management