Responsibilities

Administrative

• Develop, propose, describe, and price menus aligned with outlet goals and market needs.
• Prepare and update Kitchen Department Operations Manuals.
• Attend weekly F&B and department head meetings.
• Conduct pre-shift briefings and regular team communications.
• Maintain communication tools (notice boards, logbooks, handover reports, etc.).

Customer Service

• Ensure culinary staff deliver brand promise and excellent guest service.
• Ensure good service to internal customers.
• Handle guest and internal complaints promptly and resolve issues.
• Regularly engage guests for feedback and community interaction.

Marketing

• Monitor local and global market trends to stay competitive.
• Support marketing and social media activities per guidelines.
• Identify PR and marketing opportunities to grow business.
• Review monthly menu sales and adjust menu for profitability and satisfaction.
• Keep outlet marketing materials updated.

Operations

• Set and maintain culinary standards; train staff on preparation and presentation.
• Create special menus and handle guest requests.
• Monitor kitchen operations, especially during peak periods.
• Ensure brand standards and “Food Thoughtfully Sourced, Carefully Served” philosophy are followed.
• Keep staff updated on seasonal and new products.
• Manage guest feedback platforms and act on reviews.
• Collaborate with hotel departments for smooth operations and guest satisfaction.
• Ensure teamwork across departments.
• Taste and adjust food quality as needed.
• Work with Materials Manager for cost-effective procurement.
• Coordinate with Stewarding for equipment maintenance and stock control.
• Maintain hygiene standards (ISO 26000) with Hygiene Manager and Executive Chef.
• Lead food waste reduction and proper segregation per sustainability goals.
• Promote sustainable practices in operations.
• Support seafood sustainability training and compliance.

Financial

• Develop, test, and follow standard recipes.
• Improve productivity through multi-skilling and flexible scheduling.
• Control food cost to maximize profit while maintaining quality and brand standards.

Qualifications

• Male
• Culinary degree or formal culinary training.
• Proven experience in a senior kitchen or executive chef role in hotels or large restaurants.
• Strong knowledge of menu development, costing, and food production.
• Experience managing kitchen teams and training staff.
• Understanding of food safety, hygiene standards, and HACCP/ISO practices.
• Familiarity with hotel F&B operations and brand standards.
• Good leadership, communication, and organizational skills.
• Ability to handle guest interaction and service recovery.
• Experience with food cost control and inventory management.
• Awareness of sustainability practices (waste reduction, sourcing, etc.).