Support the Executive Chef in the overall leadership, planning, and management of the resort's culinary operation.
Act as the Executive Chef’s deputy and assume full responsibility for the culinary operation during the Executive Chef’s absence, including operational decisions, staffing, guest concerns, quality standards, and business priorities.
Oversee and coordinate multiple kitchens and culinary outlets, ensuring consistent standards, quality, presentation, and service across the resort.
Maintain consistent 5-star culinary standards across restaurants, banquets, in-room dining, Villa Culinary Catering, private dining, and special events.
Manage and coordinate Villa Culinary Catering, including customized menus, special dietary requirements, special occasions, and high-end guest experiences.
Lead and develop a multicultural culinary team, fostering teamwork, accountability, performance, training, career development, and succession.
Oversee recruitment, performance reviews, talent identification, development plans, and succession planning across the culinary brigade.
Plan and optimize culinary manpower, rostering, productivity, overtime, and leave allocation according to business levels, operational requirements, and budget.
Monitor and control food cost, labor cost, purchasing, inventory, portion control, wastage, yield, and kitchen productivity.
Work closely with F&B leadership on menu development, forecasting, budgeting, promotions, special events, outlet performance, revenue initiatives, and profitability.
Ensure effective implementation of recipe specifications, portion standards, SOPs, HACCP procedures, food-safety controls, hygiene standards, and quality-assurance processes.
Maintain rigorous controls for food allergies, dietary requirements, religious dietary needs, and cross-contamination prevention across all culinary operations.
Monitor guest feedback and culinary satisfaction, personally supporting the resolution of significant food-quality, service, or dietary-related concerns and implementing appropriate corrective actions.
Ensure the culinary operation is fully prepared for internal and external audits, including accurate documentation, corrective-action tracking, and follow-up.
Drive food-waste reduction, responsible sourcing, yield optimization, and sustainable culinary practices while maintaining quality and profitability.
Monitor the condition and performance of kitchen equipment and culinary assets, coordinating preventive maintenance, repairs, replacement planning, and operational requirements with Engineering.
Work closely with Sales/MICE, Banqueting, Purchasing, Engineering, Stewarding, Guest Experience, and F&B leadership to ensure effective planning and execution of resort operations.
Support the Executive Chef and F&B leadership in delivering guest satisfaction, culinary innovation, revenue growth, profitability, and operational efficiency.
Ensure the culinary operation consistently delivers 5-star luxury hospitality standards while achieving service, quality, financial, safety, and sustainability objectives.
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