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• Manage overall operations of the Kitchen Department.
• Lead and supervise Chefs and Kitchen Staff.
• Develop, design, and update food menus regularly.
• Maintain consistent standards for Food Quality and Taste.
• Control and manage Food Cost and the overall Kitchen Budget.
• Oversee food preparation and cooking processes.
• Ensure strict compliance with Food Hygiene and Safety Standards.
• Manage kitchen inventory and order necessary food supplies.
• Create duty rosters and assign daily tasks to kitchen staff.
• Conduct staff training and evaluate team performance.
• Collaborate effectively with the F&B Department.
• Prepare and present Kitchen Operation and Food Cost reports to Management.

• Education: Bachelor’s degree or Diploma in Culinary Arts, Hotel Management, or a related field.
• Experience: Solid experience in Hotel or Restaurant kitchens (Prior experience as Executive Chef or Sous Chef is preferred).
• Leadership: Proven ability to manage and lead a kitchen team effectively.
• Technical Skills: Proficient in Menu Planning and Food Cost Control.
• Standards: Strong understanding of Food Hygiene and Safety Regulations.
• Soft Skills: Excellent Communication, Leadership, and Problem-Solving skills.
• Work Ethic: Ability to work well under pressure and make timely decisions.
• Flexibility: Willing to work flexible hours and shift duties.
• Accommodation: Must be willing to reside in the provided hotel staff accommodation.