Job Title


Reports to: F&B Manager

Responsible in supporting the Chef De partie and Sous Chef in a busy hotel kitchen delivering consistently high-quality food.


  • Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
  • To assist and monitor food stocks and stock movement.
  • To understand daily departmental costs and how they influence profit and loss results.
  • To ensure minimum kitchen wastage.
  • To learn and record skills and recipes from other members of the department.
  • To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
  • To ensure stock is controlled and rotated. Accept and store deliveries
  • To ensure that mis en place is completed in your section.
  • To report any maintenance issues to the Head Chef immediately.
  • To comply with all Tune Hotels policies and procedures to ensure that all-statutory regulations are observed.
  • To comply with the conditions of the food hygiene policies.
  • To be flexible and willing to help other departments at busy times if required.
  • Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.


  • Flexible working hours subject to the demands of the business.
  • Able to work under pressure.
  • Excellent culinary catering talent.
  • Independent & self-motivated
  • Good team player and creative
  • Leadership skills
  • Good communication skills


  • Degree or Higher Diploma in Culinary Arts or equivalent
  • Fresh Graduate with relevant internship / industry placement experience.