Assist in leading and managing the kitchen operations for The Line, including buffet and à la carte service.

Supervise CDPs, Demi Chefs, and Commis across multiple live stations and sections (e.g., Asian, Western, Indian, Cold, Grill).

Ensure food quality, taste, and presentation are consistent and meet restaurant standards.

Oversee daily mise en place, food production, and buffet setup.

Maintain high standards of hygiene, food safety, and cleanliness (HACCP compliance).

Assist in planning menus, promotions, and seasonal offerings.

Monitor food cost, inventory, and minimize wastage.

Train, coach, and evaluate kitchen staff performance.

Min...