Lead the culinary team overseeing an all-day dining restaurant, Aimee Petit Bistro (Churrascaria & Steakhouse concept), a Pizzeria–Trattoria, a Sports Bar, In-Room Dining, and a 1,100 sqm meeting and conference space.
Recommend and plan food promotions with the Director of F&B and outlet Sous Chefs to keep offerings attractive for regular guests.
Lead by example — result-oriented, hands-on, adaptable, and open to change. Motivate and coach team members to achieve exceptional guest service and employee satisfaction.
Manage food cost, inventory, and budgeting effectively to ensure profitability while maintaining quality.
Assist with staff recruitment, scheduling, and management of budgeted labour costs.
Oversee menu planning, food preparation, and presentation for all outlets and banquet events.
Ensure compliance with corporate, departmental, and Ecosure safety and hygiene standards.
Maintain close and effective working relationships with all supporting departments.
Assess operational issues and take timely corrective action to support smooth daily operations.