Lead and oversee all kitchen operations, including restaurants, banquet, and special events.
Develop menus, recipes, and food concepts with strong focus on quality, creativity, consistency, and cost control.
Manage kitchen performance through budgeting, forecasting, food cost analysis, and monthly P&L review.
Ensure compliance with food safety, hygiene, HACCP, and hotel operational standards.
Supervise and develop culinary team members through training, scheduling, coaching, and performance management.
Plan and execute food promotions and seasonal culinary programs.
Maintain strong coordination with other departments to ensure smooth hotel operations and guest satisfaction.
Monitor market trends, guest preferences, and competitor offerings to enhance culinary experiences and business performance.
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