Junior Executive Chef - Lead Kitchen & Menus

BrightMark GmbH; Punjab; On-site; PKR 3,102,000 - 3,716,000; Full time

Job summary

BrightMark GmbH, Faisalabad, Pakistan, invites applications for the role of Junior Executive Chef. This hands-on position supports the head chef in managing daily kitchen operations and upholding high culinary standards across every dish.

The successful candidate will assist with menu planning, food preparation, inventory control, scheduling, and staff supervision, while maintaining food safety, quality, and efficiency in a fast‑paced environment, including weekends and holidays.

Qualifications

• Degree or diploma in Culinary Arts or related field preferred.
• 1–2 years of professional kitchen experience.
• Strong knowledge of food preparation techniques, menu planning, and inventory management.
• Ability to work under pressure in a fast-paced environment.
• Excellent time management skills.
• Attention to detail with a focus on quality.
• Team player with excellent communication skills.
• Ability to work flexible hours, including weekends and holidays.

Responsibilities

• Assist the head chef in planning and creating menus
• Oversee the preparation, cooking, and presentation of all dishes
• Ensure that all food is prepared and served according to company standards
• Monitor inventory levels and order supplies when needed
• Train and supervise kitchen staff on proper cooking techniques and sanitation practices
• Maintain a clean, organized, and well-stocked kitchen at all times
• Adhere to food safety regulations and maintain proper hygiene practices

Skills

Food preparation

Menu planning

Inventory management

Time management

Attention to detail

Team collaboration

Communication skills

Education

Degree or diploma in Culinary Arts

Job description

BrightMark GmbH, Faisalabad, Pakistan, invites applications for the role of Junior Executive Chef. This hands-on position supports the head chef in managing daily kitchen operations and upholding high culinary standards across every dish.

The successful candidate will assist with menu planning, food preparation, inventory control, scheduling, and staff supervision, while maintaining food safety, quality, and efficiency in a fast‑paced environment, including weekends and holidays.