About the job
Key Responsibilities:
Direct daily kitchen operations for à la carte dining, banquets, corporate meetings, and large-scale events, including festive celebrations.
Design and refresh menus for individual diners and group events, prioritizing variety, quality, and operational efficiency.
Oversee food costs, manage inventory and payroll, and implement strategies to control food waste, all while ensuring profitability and sustainability.
Mentor, train, and motivate the kitchen team to meet high culinary standards.
Ensure adherence to food safety regulations and lead internal compliance audits.
Stay updated on culinary trends to keep our menus innovative, competitive, and aligned with guest preferences.
Work closely with the Food & Beverage and events teams to ensure exceptional guest experiences across all dining outlets and events.

