Assists the Executive Chef in overseeing kitchen operations, including staff management, inventory control, and the delivery of seamless service, while upholding the hotel’s culinary and operational standards. Leads the team in maintaining exceptional food quality and ensures full compliance with safety, hygiene, and brand requirements.
Oversees menu development for all food operations, ensures accurate costing, and supports the achievement of targeted food cost of sales through effective oversight of ordering, inventory management, and food control processes.
Champions the training, coaching, and professional development of kitchen colleagues, fostering a collaborative, solutions‑oriented, and high‑performance work environment.
Qualifications
Must have prior working experience or formal culinary training in Michelin‑starred or internationally recognized fine‑dining restaurants.