Lead and manage all kitchen operations across restaurants, banquets, room service, and other food production areas.
Develop innovative menus that reflect seasonal ingredients, market trends, and guest preferences.
Ensure consistent food quality, presentation, and taste in line with luxury hospitality standards.
Monitor food costs, inventory, purchasing, and waste to achieve financial targets.
Maintain the highest standards of food safety, hygiene, and sanitation in compliance with local regulations.
Recruit, train, mentor, and develop the culinary team to enhance performance and career growth.
Collaborate with Food & Beverage and other departments to create memorable guest experiences.
Plan and execute special events, promotions, and seasonal culinary offerings.
Ensure efficient kitchen operations through effective scheduling, productivity, and resource management.
Foster a positive, collaborative, and safety-focused working environment.
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