Lead and manage all aspects of kitchen operations, ensuring smooth execution of daily food production, service delivery, and special events.
Develop, plan, and implement innovative, cost-effective menus that reflect international standards while meeting outlined expectations and dietary requirements.
Monitor compliance with food safety, hygiene, and HACCP standards at all times, maintaining audit readiness and adherence to legal and regulatory requirements.
Oversee kitchen budgets, purchasing, and inventory management, ensuring cost control, waste reduction, and efficient resource utilization.
Recruit, train, mentor, and supervise a diverse culinary team, fostering a culture of continuous improvement, accountability, and high morale.
Collaborate closely with operations, procurement, and quality teams to ensure timely and consistent delivery of meals that meet both company standards and customer satisfaction goals.
Implement quality assurance measures and drive continuous improvement initiatives to elevate food quality, production efficiency, and overall service excellence.