Support the Executive Chef in all kitchen operations and assume full responsibility in their absence.
Supervise and coordinate activities of all kitchen personnel, ensuring efficient workflow and productivity.
Maintain high standards of food quality, presentation, and consistency across all outlets (restaurants, banquets, room service, etc.).
Assist in the development of new menus, recipes, and culinary concepts in line with luxury hospitality standards.
Ensure strict compliance with hygiene, sanitation, and food safety standards (e.g., HACCP).
Train, mentor, and evaluate kitchen staff performance, ensuring high morale and team cohesion.
Control food costs, inventory, portioning, and waste while maximizing profitability.
Collaborate with F&B management to ensure seamless food and service delivery for events and daily operations.
Monitor and manage kitchen equipment maintenance and ensure proper functioning.
Stay up-to-date with culinary trends, techniques, and competitive practices.