Job Description:

Lead and oversee all kitchen operations, including restaurants, banquets, and special events.

Develop menus, recipes, and food concepts with a strong focus on quality, creativity, consistency, and cost control.

Manage kitchen performance through budgeting, forecasting, food cost analysis, and monthly P&L reviews.

Ensure compliance with food safety, hygiene, HACCP, and hotel operational standards.

Oversee and develop culinary team members through training, scheduling, training, and performance management.

Plan and implement food promotions and seasonal culinary programs.

Maintain strong coordination with other departments to ensure smooth hotel operations and guest satisfaction.

Monitor market trends, guest preferences, and competitors' offerings to improve culinary experiences and business performance.

Qualifications:

Proven experience as an Executive Chef or senior culinary leadership role in a high/mid-range hotel or resort environment.

In-depth knowledge of international cuisine, banquet operations, menu engineering, and food cost calculation.

Solid leadership, team management, and communication skills.

Good understanding of budgeting, forecasting, and financial performance analysis.

In-depth knowledge of HACCP, food safety, and hygiene standards.

Ability to work under pressure in a fast-paced hospitality environment.

Creative, innovative, and passionate about culinary excellence and guest satisfaction.

A Diploma or Degree in Culinary Arts, Hospitality Management, or a related field is preferred.