RESPONSIBILITIES

• Design, cost, and engineer menus for restaurant, bar, and banquet operations in coordination with F&B and Finance.
• Oversee daily food preparation, taste, presentation, portioning, and overall quality consistency across all kitchen sections.
• Manage kitchen staffing, scheduling, recruitment, training, and performance management while supervising Sous Chefs and station handovers.
• Plan and execute kitchen production for simultaneous, high-volume banquet and conference events across the hotel's 16 halls.
• Control food costs, wastage, spoilage, inventory ordering, and approve kitchen requisitions with Purchasing/Stores.
• Maintain strict HACCP, food safety, hygiene, and sanitation standards throughout all kitchen and storage areas.
• Monitor equipment condition and coordinate preventative maintenance and repairs with Engineering.
• Investigate food-quality complaints promptly and implement corrective action plans.

RESPONSIBILITIES

• Culinary degree or diploma from a recognized institution.
• 8+ years of professional kitchen experience including at least 3+ years as an Executive Chef or Head Chef.
• Demonstrated experience in high-volume banquet and conference catering.
• Strong expertise in menu costing, food-cost control, inventory management, and kitche team leadership.
• Active Food Safety / HACCP certification required.
• Proven ability to coordinate simultaneous restaurant and banquet operations under time pressure

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