Purpose

This position is responsible for supporting and managing culinary operations across Business Club and fine dining outlet, ensuring exceptional food quality, consistency, and creativity in line with the brand’s standards. The role contributes to member and guest satisfaction, operational efficiency, and financial performance through strategic menu planning, cost control, team development, and collaboration with procurement, F&B service, and other departments. It ensures compliance with food safety regulations while fostering innovation and maintaining high standards of hygiene, presentation, and culinary excellence.

Key Organizational Relationships

• Reports to: Executive Chef
• Reporting Roles: Senior Sous/Sous Chefs, Junior Sous Chefs, Chef de Partie, Commis

Interacts with:

• External: Members/Guests, Vendors, Consultants, Service Providers, Authorities
• Internal: Functional...