Support the Executive Chef in managing daily kitchen and stewarding operations.
Monitor food costs, operating expenses, payroll, and departmental budgets.
Ensure all menus are accurately costed and supported by standardized recipes and presentation guidelines.
Maintain full compliance with HACCP standards and local health and safety regulations.
Recruit, train, coach, and develop kitchen and stewarding team members.
Drive high levels of productivity, efficiency, and service excellence.
Collaborate with Food & Beverage Operations on seasonal promotions and menu developments.
Oversee food quality, stock control, purchasing, and proper storage procedures.
Lead departmental briefings, performance evaluations, and training initiatives.
Monitor guest feedback and implement continuous improvement initiatives.
Ensure all kitchen equipment, workstations, and storage areas are maintained to the highest standards.
Strong operational experience in Banqueting and All-Day Dining, with the ability to manage high-volume operations, major events and peak business periods.