About the Role
The selected candidate will manage all aspects of the kitchen, including menu development, cost control, team leadership, and maintaining the highest standards of food safety and presentation.
Responsibilities
- Lead daily kitchen operations across all food and beverage outlets
- Develop innovative menus that reflect local and international cuisine
- Ensure consistent food quality and presentation standards
- Manage inventory, reduce waste, and control food costs
- Train and mentor kitchen staff to support career growth
- Maintain compliance with health and safety regulations
- Oversee food preparation and plating for all service periods
- Collaborate with management on pricing and profitability
- Implement sustainable sourcing practices where possible
- Ensure adherence to brand standards in all culinary operations
- Supervise food production for events and banquets
- Conduct regular kitchen inspections and safety audits
- Manage vendor relationships and negotiate supply contracts
- Lead by example in maintaining a clean and organized workspace
- Respond to guest feedback related to food and service
- Support marketing initiatives with seasonal and promotional menus
- Ensure proper use and maintenance of kitchen equipment
- Uphold company values through team engagement and development
- Coordinate with other departments for seamless guest experiences
- Drive innovation in culinary techniques and presentation
- Maintain accurate records of recipes and costing sheets
- Ensure compliance with labor regulations and scheduling policies
- Promote a culture of respect, safety, and accountability
- Represent the property at public and media events when needed
- Support sustainability goals through responsible kitchen practices
Compensation
Competitive salary with performance-based incentives
Work Arrangement
Full-time, on-site
Team
Part of a multidisciplinary hospitality team focused on guest satisfaction
Benefits
- Health and wellness insurance coverage
- Accommodation or housing allowance
- Paid annual leave and public holidays
- Professional development and training programs
- Employee recognition and reward schemes
- Dining and service discounts across properties
Application Process
- Submit updated resume and cover letter
- Include portfolio or menu examples if available
- Shortlisted candidates will be contacted for interview
- Final stage may include a practical cooking assessment
Available for qualified candidates
