Job Detail

- Culinary Leadership: Lead, supervise, and train kitchen staff across multiple properties, ensuring adherence to high culinary standards.
- Menu Development: Assist in creating innovative and seasonal menus that align with the brand’s standards and customer preferences across the cluster.
- Operational Efficiency: Ensure smooth kitchen operations in each property, focusing on food cost control, portion management, and effective utilization of kitchen resources.
Quality Control: Maintain consistency in food presentation, taste, and preparation across the cluster by ensuring compliance with company standards and guest expectations.
- Health & Safety: Oversee and enforce food safety and hygiene standards in compliance with local regulations and company policies.
- Team Development: Mentor and coach kitchen teams, identifying areas for skill improvement and promoting a culture of growth and learning.
- Inventory Management: Manage kitchen inventory, including ordering, receiving, and storing food items, while ensuring cost-effective operations.
Collaboration: Work closely with the Cluster Executive Chef, General Managers, and other department heads to ensure seamless coordination between kitchen operations and other departments.
Event Catering: Assist in overseeing catering for events and functions, ensuring consistency and quality of the food offerings.