Menu Development & Planning:

Design and develop innovative, seasonal, and regionally inspired menus for all dining outlets (e.g., restaurant, bar, room service, banquet).
Create special menus for events, catering, and holiday seasons, keeping up with industry trends.
Ensure menus meet dietary requirements, nutritional standards, and guest preferences.

Kitchen Operations Management:

Oversee daily kitchen operations to ensure smooth and efficient functioning.
Manage the timely preparation and presentation of all food items.
Maintain high standards of hygiene, sanitation, and food safety in compliance with local regulations.
Monitor food quality, portion control, and consistency of dishes served.

Budgeting & Cost Control:

Manage food and labor costs to ensure profitability while maintaining quality.
Work closely with the purchasing team to source fresh, high-quality ingredients within budget.
Conduct regular inventory checks and manage stock efficiently to reduce waste.

Leadership & Staff Development:

Hire, train, supervise, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Organize and lead staff meetings to communicate menu changes, guest feedback, and other updates.
Foster a positive and professional work environment to promote teamwork and staff retention.
Monitor staff performance, providing feedback, coaching, and discipline as necessary.

Health & Safety Compliance:

Enforce food safety standards and hygiene practices in accordance with HACCP and local health regulations.
Ensure proper maintenance and cleaning of all kitchen equipment and tools.
Implement and monitor safe working practices to avoid kitchen accidents.

Collaboration with Hotel Departments:

Work closely with the Food & Beverage department to coordinate service and guest requirements.
Liaise with event planners for catering needs, ensuring customized menus for special occasions (e.g., weddings, conferences).
Coordinate with the front-of-house team to maintain a seamless flow between kitchen and service