Architect/Site Supervisor

Prepare and serve high-quality local and continental meals for guests. Plan daily menus and ensure food is prepared to required standards. Maintain cleanliness and hygiene in the kitchen and food preparation areas. Monitor food stock levels and prepare requisitions for supplies when needed. Ensure proper storage and handling of food items to prevent spoilage and wastage. Supervise kitchen assistants and ensure compliance with food safety procedures. Maintain consistency in taste, presentation, and portion sizes. Ensure timely preparation and delivery of guest orders. Monitor kitchen equipment and report maintenance needs promptly. Contribute ideas for menu improvements and special dishes to enhance guest satisfaction

Previous experience in hotel Minimum of 2 years' experience as a chef, cook, or kitchen supervisor in a hotel, restaurant, or similar establishment. Ability to prepare a variety of local and continental dishes. Good knowledge of food hygiene, kitchen safety, and food storage standards. Ability to plan menus, manage food portions, and minimize wastage. Strong organizational and time-management skills. Ability to work under pressure and maintain consistent food quality. Good communication and teamwork skills. Experience in stock control and kitchen inventory management is an advantage. Relevant culinary training or certification will be an added advantage. The ideal candidate should be reliable, creative, customer-focused, and committed to delivering excellent dining experiences