Responsibilities or duties

Culinary Excellence

• Assist the Head Chef in conceptualizing, developing, and refining menus that align with Sambora Kinigi’s vision of cultural authenticity and luxury.
• Supervise food preparation, ensuring every dish meets established quality, presentation, and timing standards.
• Develop signature menu items, ensuring consistency in taste and
• Train and mentor kitchen staff, nurturing their culinary skills and promoting a culture of continuous improvement.

Operational Management

• Coordinate daily kitchen operations, ensuring timely service, smooth workflows, and adherence to safety and sanitation protocols.
• Manage inventory, procurement, and stock rotation to minimize waste and maintain optimal levels of supplies.
• Establish and enforce standard operating procedures to enhance kitchen

Team Collaboration

• Lead and inspire the kitchen team, fostering teamwork and effective
• Partner with the Head Chef in menu planning, special event coordination, and staff performance reviews.
• Act as a bridge between kitchen and front-of-house teams to ensure seamless guest

Guest Satisfaction

• Monitor guest feedback to maintain and exceed expectations regarding culinary
• Assist in accommodating special dietary requirements and personalized culinary requests with professionalism and creativity.

Professional Qualifications

Industry Qualification

• Hospitality Management- Proven experience as a Sous Chef or Kitchen Assistant in a high-end restaurant or luxury hospitality environment.
• Culinary degree or equivalent professional
• Strong leadership and mentorship
• Creative and innovative approach to menu development and
• In-depth knowledge of food safety and sanitation
• Excellent organizational and communication
• Ability to thrive under pressure in a fast-paced kitchen

• Assist the Head Chef in conceptualizing, developing, and refining menus that align with Sambora Kinigi’s vision of cultural authenticity and luxury.
• Supervise food preparation, ensuring every dish meets established quality, presentation, and timing standards.
• Develop signature menu items, ensuring consistency in taste and
• Train and mentor kitchen staff, nurturing their culinary skills and promoting a culture of continuous improvement.
• Coordinate daily kitchen operations, ensuring timely service, smooth workflows, and adherence to safety and sanitation protocols.
• Manage inventory, procurement, and stock rotation to minimize waste and maintain optimal levels of supplies.
• Establish and enforce standard operating procedures to enhance kitchen
• Lead and inspire the kitchen team, fostering teamwork and effective
• Partner with the Head Chef in menu planning, special event coordination, and staff performance reviews.
• Act as a bridge between kitchen and front-of-house teams to ensure seamless guest
• Monitor guest feedback to maintain and exceed expectations regarding culinary
• Assist in accommodating special dietary requirements and personalized culinary requests with professionalism and creativity.

• Strong leadership and mentorship
• Creative and innovative approach to menu development
• In-depth knowledge of food safety and sanitation
• Excellent organizational and communication
• Ability to thrive under pressure in a fast-paced kitchen

• Hospitality Management- Proven experience as a Sous Chef or Kitchen Assistant in a high-end restaurant or luxury hospitality environment.
• Culinary degree or equivalent professional