Lead and manage the hotel's entire kitchen operation.
Inspire, coach and develop the culinary team.
Ensure consistently high standards of food quality, presentation and hygiene.
Develop innovative menus, culinary concepts and seasonal offerings.
Manage food costs, purchasing, inventory and kitchen profitability.
Ensure compliance with HACCP, food safety and Accor standards.
Work closely with the F&B Manager to maximise guest satisfaction and F&B performance.
Introduce culinary trends, creativity and new ideas.
Build a strong kitchen culture based on teamwork, discipline and excellence.
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