About the role
Key Responsibilities:
- Plan and design menus based on customer preferences and event requirements
- Oversee daily kitchen operations and food preparation
- Ensure quality, taste, and presentation standards are maintained
- Manage kitchen staff, allocate tasks, and monitor performance
- Maintain inventory, control food costs, and minimize wastage
- Ensure compliance with food safety and hygiene standards
- Coordinate with banquet and operations team for event execution
Requirements
- 8+ years of experience in culinary/kitchen operations
- Strong knowledge of multi-cuisine cooking and menu planning
- Experience in team handling and kitchen management
- Good understanding of food safety and hygiene standards
- Ability to work in a fast-paced environment and handle pressure