Key Responsibilities

Culinary & Menu Management

• Plan, develop, and execute menus featuring international and local cuisine in line with the restaurant's concept and brand
• Ensure consistent food quality, presentation, and portion control across all dishes
• Introduce seasonal menus, promotions, and special event offerings
• Monitor food trends and guest feedback to continuously enhance menu appeal
• Incorporate food safety considerations, including HACCP principles, into menu design and preparation processes

Kitchen Operations

• Oversee daily kitchen operations to ensure smooth, efficient service
• Establish and enforce standard recipes, cooking methods, and plating standards
• Coordinate with service and bar teams to ensure timely food service
• Manage kitchen workflow, preparation schedules, and staffing levels
• Implement HACC...