JOB DETAILS

Culinary Leadership:
Provide creative direction and leadership to the kitchen team, fostering a

culture of innovation and excellence.

Develop and maintain high-quality culinary standards in menu planning,

food preparation, and presentation.

Menu Development:

Create and update menus based on seasonal ingredients, market trends,

and customer preferences.Collaborate with the Food and Beverage Manager to design and

implement special event menus.

Kitchen Operations:

Oversee day-to-day kitchen operations, ensuring efficiency and adherence

to food safety standards.

Monitor food production to maintain consistent quality and presentation.

Staff Management:

Recruit, train, and manage kitchen staff, including chefs, cooks, and

kitchen assistants.
FUNCTIONAL AREA
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