Responsibilities
- Support the head chef in managing daily kitchen functions across all food outlets
- Uphold exceptional standards in food quality, flavor, visual appeal, and uniformity
- Lead, guide, and develop culinary staff to ensure outstanding guest dining experiences
- Assist in designing and refining menus in alignment with global culinary trends and brand standards
- Enforce adherence to food safety, sanitation, and operational protocols including HACCP and local laws
- Oversee food costing, stock levels, labor expenditures, and waste reduction efforts
- Manage vendor partnerships and ensure procurement meets quality and budget requirements
- Assist in organizing and delivering banquets, functions, and unique culinary initiatives
- Work cross-functionally with other departments to support seamless operations and guest satisfaction
- Act as substitute for the Executive Chef when necessary to maintain uninterrupted service
