Job description

We are seeking an experienced culinary leader to oversee all kitchen operations, ensure exceptional food quality and presentation, and drive guest satisfaction. The ideal candidate will work closely with management to achieve departmental and hotel goals, assist in menu development, manage budgets, control food and labor costs, and ensure full compliance with health regulations.

• Lead, train, and motivate a high-performing culinary team
• Manage scheduling, payroll, inventories, and procurement within budget
• Develop and maintain SOPs, recipes, and cleaning schedules
• Conduct regular branch visits, food tastings, and recipe audits
• Analyze P&L reports and manage KPIs, cost of sales, and BOH performance
• Support R&D for new products and coordinate with QA, Supply Chain, IT, and Facilities
• Handle employee performance reviews, counseling, and PIPs
• Ensure equipment maintenance and cross-departmental collaboration

Skills

• Experience: 12–14 years in culinary field, with minimum 2 years in a similar role
• Education: Bachelor’s Degree in Catering Science / Culinary Arts
• Skills: Strong leadership, planning, organization, R&D, and technical skills; MS Office and materials management software proficiency
• Languages: Excellent English communication
• Attributes: Positive, self-motivated, team-oriented, passionate about hospitality, discreet with confidential data