Your tasks
- Create and update breakfast, lunch, dinner, banquet, and room service menus based on food trends, guest demographics, and seasonality.
- Direct daily food production, plating standards, and service timing to ensure consistency across all hotel dining outlets.
- Hire, schedule, train, and mentor the kitchen brigade (including sous chefs, station chefs, and commis chefs).
- Manage food cost percentages, track inventory levels, place supplier orders, and reduce kitchen waste.
- Enforce local health codes, HACCP (Hazard Analysis Critical Control Point) guidelines, and kitchen sanitation standards.
- Work alongside the Food and Beverage (F&B) Director, banquet managers, and front-of-house teams for events and guest feedback
Requirements
- A minimum of 4 years of experience
- A minimum of SSCE
