Job Description
Culinary Operations
Oversee all kitchen operations including restaurants, bars, banquets, room service, and staff meals
Develop, design, and update menus in line with brand standards, seasonal availability, and market trends
Ensure food quality, presentation, taste, and consistency meet company and guest expectations
Monitor portion control and minimize food waste
Financial & Cost Control
Manage food cost, kitchen labor cost, and operating expenses within approved budgets
Conduct regular inventory checks and ensure proper stock rotation (FIFO)
Work closely with Purchasing to source quality ingredients at competitive prices
Analyze food cost reports and take corrective action when required
Team Leadership & Development
Lead, motivate, and develop the culinary team through coaching and train...