DUTIES AND RESPONSIBILITIES

Menu Development & Culinary Innovation

• Design and develop creative and profitable menus in line with current food trends, seasonality, and guest preferences.
• Regularly review and update menu offerings to maintain competitiveness and guest interest.
• Lead the development of signature dishes and seasonal specials that elevate the dining experience.

Kitchen Operations Management

• Oversee day-to-day kitchen operations ensuring smooth workflow, efficiency, and quality output.
• Coordinate with procurement for sourcing quality ingredients at competitive prices.
• Manage food preparation timelines to ensure timely delivery of all orders.

Team Leadership & Staff Management

• Supervise, train, and mentor all kitchen staff including sous chefs, line cooks, and stewards.
• Conduct regular performance reviews and support staff development through continuous training.
• Foster a culture of discipline, creativity, and excellence within the kitchen.

Quality Assurance & Hygiene

• Enforce consistent quality and presentation of all food items served.
• Ensure compliance with food safety and hygiene standards as per local and international regulations.
• Conduct routine kitchen inspections and maintain cleanliness and organization.

Cost Control & Budgeting

• Monitor food costs, portion control, and kitchen wastage to achieve set targets.
• Develop and manage kitchen budgets in collaboration with the Finance and Operations teams.
• Suggest and implement strategies for cost efficiency without compromising quality.

Customer Satisfaction & Feedback

• Collaborate with the front-of-house team to ensure customer preferences and feedback are incorporated into menu design and service.
• Address customer complaints related to food quality or service promptly and professionally.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Minimum of 10 years’ experience in a five-star kitchen environment, with at least 3 years in a senior leadership role.
• Culinary degree or equivalent professional training from a recognized institution.
• Proven ability to develop high-quality, commercially successful menus.
• Strong leadership, communication, and interpersonal skills.
• Thorough knowledge of food hygiene, safety, and sanitation standards.
• Passion for culinary arts, innovation, and delivering exceptional guest experiences.
• Ability to work under pressure in a fast-paced, high-volume environment.