Executive

Key Responsibilities:

• Culinary Leadership: Provide creative direction and leadership to the kitchen team, fostering a culture of innovation, teamwork, and culinary excellence.
• Menu Development: Create and update menus based on seasonal ingredients, market trends, and customer preferences. Collaborate with the Food & Beverage Manager to design and implement special event menus.
• Kitchen Operations: Oversee day-to-day kitchen operations, ensuring efficiency, adherence to food safety standards, and consistent quality in food preparation and presentation.
• Staff Management: Recruit, train, and manage kitchen staff, including chefs, cooks, and kitchen assistants. Mentor and develop team members to enhance performance and productivity.
• Quality Control: Maintain high standards for food quality, presentation, and hygiene across all kitchen activities.
• Inventory & Cost Management: Monitor inventory, manage procurement, and ensure cost-effective kitchen operations.