Job Purpose:
To direct and optimize the overall operations of the hotel's culinary department. The main purpose is to elevate the guest dining experience through culinary innovation, consistent quality, and exceptional service, while maximizing profitability for the department and maintaining an efficient, safe, and positive working environment.
Key Responsibilities
1. Culinary Management & Innovation
Design, cost, and periodically update menus for all hotel outlets, including restaurants, room service, banquet facilities and special events.
Develop standardized recipes and yield tests to ensure consistency in taste, presentation, portioning, and costs.
Stay updated on global and local culinary trends to keep the hotel’s food offerings competitive and appealing.
2. Financial & Cost Control
Monitor, control, and optimize the food cost percentage (food cost), minimizing waste and maximizing product utilization.
Oversee kitchen inventory levels.
3. Team Leadership & Talent Management
Onboard, train, evaluate, and mentor kitchen personnel.
Foster a collaborative, professional, and respectful kitchen culture.
4. Quality, Health & Safety Compliance
Guarantee strict adherence to local and international food safety and hygiene regulations.
Ensure proper maintenance, operation, and cleanliness of all kitchen equipment and facilities to prevent workplace accidents.
