DCDP - Mediterranean / Western cuisine
Core
Oversee a Mediterranean/Western cuisine section in a luxury hotel kitchen, ensuring smooth operations, high-quality food production, and adherence to Raffles standards.
Role type
Section Chef (Mediterranean/Western)
Builds
Daily food production for hotel guests and banquets
Domain
Luxury hospitality / Fine dining
Required skills
Supervision of kitchen staff, mise-en-place management, food safety (HACCP), recipe development, inventory control, equipment maintenance, shift organization
Preferred skills
Fine dining experience, knowledge of culinary trends, modern kitchen technology proficiency
Technologies
Modern kitchen equipment
Responsibilities
Organize shift schedules with Chef de Partie, execute daily food production, manage stock requisitions and inventory, check Commis Chefs on hygiene and performance, assist in menu creation, maintain section cleanliness and safety compliance
Seniority
Mid-level, hands-on IC