Key Responsibilities:
Stay updated on industry standards, policies, and practices. Lead shifts, conduct pre-shift briefings, and manage front and back-of-house communication. Handle guest menu requests and dietary needs efficiently. Ensure exceptional food quality and adherence to service standards. Assist with maintaining kitchen records and support the kitchen team. Enforce food safety, health, and security regulations. Supervise junior staff during preparation and service.  Requirements:
Culinary Arts qualification (Diploma or equivalent). Minimum 5 years' experience in a 5-star lodge/hotel, including 2 years as a CDP. Valid food handler’s health card or HACCP/Food Safety certificate. Proficient in English, GAAP POS, and MS Excel. Strong knowledge of food costing, wastage control, and F&B service. Sober habits and ability to work well under pressure. *Only shortlisted candidates will be contacted*