Responsibilities
- Lead all kitchen operations across the hotel
- Ensure the highest standards of food quality, presentation, and service within the restaurant, banquets, and in-room dining
- Set culinary direction
- Maintain operational excellence
- Deliver consistently exceptional dining experiences
- Lead, mentor, and inspire a high-performing culinary team
- Foster a culture of creativity, discipline, and continuous improvement
- Ensure efficiency, cost control, and strict adherence to food safety and hygiene standards
- Design and execute menus that reflect the hotel’s rich equestrian heritage and commitment to luxury hospitality
- Balance innovation with consistency to ensure each dish exceeds guest expectations
Requirements
- Extensive fine-dining experience
- Proven track record in managing high-volume operations
- Strong leadership capability
- Passion for culinary excellence
- Attention to detail
- Drive to elevate standards
