Key Responsibilities
- Leadership & Supervision: Direct, train, and motivate the culinary team, including sous chefs, chef de parties, and kitchen staff.
- Menu Development: Design and update menus that reflect seasonal availability, guest preferences, and brand identity.
- Quality Control: Ensure all dishes meet established standards for taste, presentation, and portion consistency.
- Cost Management: Monitor food costs, inventory, and waste to maintain profitability while upholding quality.
- Compliance: Enforce food safety, sanitation, and occupational health standards in line with local regulations.
- Collaboration: Work closely with F&B managers, banquet teams, and front‑of‑house staff to deliver seamless guest experiences.
- Innovation: Introduce new culinary techniques, trends, and signature dishes to enhance the resort’s reputation.
- Guest Engagement: Occasionally interact with guests to receive feedback and personalize dining experiences.
Skills & Competencies
- Strong leadership and team‑building abilities.
- Creativity and passion for culinary excellence.
- Solid knowledge of international cuisines and modern cooking techniques.
- Financial acumen in budgeting, costing, and resource management.
- Excellent communication and organizational skills.
- Ability to perform under pressure in a fast‑paced environment.
Performance Indicators
- Guest satisfaction scores related to dining.
- Food cost percentage and profitability.
- Staff retention and training effectiveness.
- Compliance with hygiene and safety audits.
- Innovation and market competitiveness of menus.
How to Apply:
All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section
