Summary:
Responsible for managing kitchen operations, menu planning, food preparation, and leading the culinary team to ensure high-quality dining experiences.
Key Responsibilities:
Plan and design menus in line with quality and cost targets.
Supervise kitchen staff, training, and performance management.
Ensure food safety, hygiene, and compliance with regulations.
Monitor inventory, ordering, and cost control.
Innovate new dishes and maintain consistent food quality.
Qualifications:
Degree or Diploma in Culinary Arts / Hotel Management.
2+ years of experience in professional kitchens, preferably in hotels, resorts, or high-end F&B outlets.
Strong leadership, creativity, and kitchen management skills.