DUTIES AND RESPONSIBILITIES

- Menu Development & Innovation:

a. Design and develop creative, appealing, and cost-effective menus for all dining outlets, including restaurants, bars, room service, banquets, and special events.

b. Ensure that all menus reflect current culinary trends, guest preferences, and seasonal ingredients.

c. Collaborate with the Food & Beverage Manager and other department heads likes sales and marketing agency to plan and execute special promotions, events, and themed dining experiences.

- Kitchen Management & Operations:

a. Oversee all kitchen operations, ensuring that food preparation meets the hotel's standards for quality, taste, and presentation.

b. Implement and monitor portion control and waste management systems to optimize food costs and maintain profitability.

c. Ensure that all kitchen equipment is properly maintained and in positive working condition,

coordinating with the maintenance team as needed.

- Team Leadership & Development:

a. Lead, mentor, and develop the kitchen team, including sous chefs, line cooks, pastry chefs, and other culinary staff, fostering a culture of excellence and teamwork.

b. Conduct regular training sessions to enhance the skills and knowledge of kitchen staff, including food safety, hygiene, and cooking techniques.

c. Manage kitchen staff schedules, ensuring appropriate staffing levels to meet business needs.

- Food Quality & Safety:

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DUTIES AND RESPONSIBILITIES

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a. Ensure that all food served meets the hotel's standards for quality, flavor, and presentation.

b. Maintain strict adherence to health and safety regulations, including food handling, storage, and sanitation practices.

c. Conduct regular inspections of the kitchen and storage areas to ensure cleanliness, organization, and compliance with local health codes.

- Financial Management:

a.



Prepare and manage the kitchen’s budget, including food cost forecasting, inventory management,

and labor cost control.

b. Analyze financial performance data, such as food cost percentages and revenue reports, to identify areas for improvement and implement cost-saving measures.

c. Work closely with the purchasing department to source high-quality ingredients at the best possible prices.

- Collaboration with Other Departments:

a. Collaborate with the Food & Beverage, Sales, and Events teams to ensure seamless execution of banquets, weddings, conferences, and other special events.

b. Participate in menu tastings and presentations for clients, ensuring that their expectations are met or exceeded.

c. Coordinate with the front-of-house team to ensure timely service and exceptional guest experiences.

- Guest Relations & Feedback:

a. Interact with guests to gather feedback on their dining experience, addressing any concerns or special requests.

b. Continuously seek opportunities to enhance the guest experience through menu improvements,

personalized service, and innovative culinary offerings.

c. Maintain a visible presence during peak dining hours and special events to ensure guest satisfaction.

This is an Managerial role and requires to take decisions.

Work is closely monitored by the manager, detailed instructions and procedures and guidelines for generations of various reports are generally provided.

Results are defined and the position sets own goals and determines how to accomplish them.

Supervisor/manager provides broad guidelines and overall direction.

**DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

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