Job Responsibilities: • Manage and supervise the assigned kitchen section. • Prepare and cook food according to recipes and established kitchen standards. • Ensure consistency in taste, quality, portion size and presentation. • Organize ingredients, mise en place and equipment before service. • Monitor food preparation and ensure timely service. • Supervise and guide Commis and junior kitchen staff within the assigned section. • Maintain cleanliness, hygiene and food safety standards. • Monitor stock levels and use ingredients efficiently to minimize wastage. • Coordinate with other kitchen sections to ensure smooth service. • Report operational issues and requirements to the Sous Chef or Executive Chef. • Perform other kitchen duties as assigned by management. Requirements: • Previous experience as a CDP or in a similar professional kitchen role. • Strong knowledge of food preparation and cooking techniques. • Ability to manage an assigned kitchen section independently. • Good understanding of food safety and hygiene standards. • Leadership and teamwork skills. • Responsible, hardworking and punctual. • Ability to work effectively under pressure in a fast-paced kitchen environment. Salary & Benefits: • Salary and other benefits are negotiable based on experience and position.