Responsibilities

• Provide leadership and direction for all culinary operations including restaurants, lounges, catering, banquets, in-room dining, and special events
• Develop and execute seasonal menus, feature programs, banquet offerings, and culinary initiatives aligned with the property’s positioning and guest expectations
• Lead, mentor, coach, and develop culinary teams while fostering a positive and performance-driven culture
• Ensure consistency, quality, presentation, and execution standards are maintained across all food outlets
• Manage labour scheduling, staffing levels, recruitment, onboarding, and succession planning within the culinary division
• Oversee food costing, inventory management, purchasing, and kitchen productivity to ensure financial targets are achieved
• Collaborate closely with hotel leadership, sales, and banquet teams to support group business, weddings, conferences, and special events ...