About the role
Oversee daily kitchen operations and ensure consistent food quality and presentation.
Design and update menus aligned with brand standards and market trends.
Maintain strict compliance with food safety, HACCP, and sanitation standards.
Control food cost, manage inventory, and minimize waste.
Train, mentor, and supervise kitchen team members.
Ensure timely service and coordination with F&B and service teams.
Maintain audit readiness and uphold health & safety regulations.
Degree/Diploma in Culinary Arts or Hotel Management.
5–8 years of progressive culinary experience in hotels or upscale restaurants.
Strong leadership, menu planning, and cost control skills.
Knowledge of international cuisine and hygiene standards.
Ability to work in a fast-paced hospitality environment.
Our commitment to Diversity & Inclusion:
We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.