Job Title

Pre-Opening Culinary Planning Conceptualize and develop multi-cuisine, fine-dining, casual, banquet, and specialty outlets in line with the hotel’s positioning. Create detailed kitchen layouts , equipment specifications, and OS&E requirements in collaboration with the project and design teams. Design menus for all outlets, banquets, and in-room dining with attention to guest preferences, innovation, and profitability. Recruit and onboard top culinary talent, ensuring a mix of expertise, creativity, and consistency. Finalize SOPs, recipe costing, inventory controls, food safety guidelines, and hygiene protocols. Operational Leadership Post-Opening Ensure seamless daily operations across all kitchens, pastry, bakery, butchery, and commissary. Maintain exceptional food quality, presentation, and consistency across all service periods and venues. Partner with F&B Service and Events teams for flawless execution of high-profile events, weddings, and corporate functions. Drive innovation by updating menus periodically, introducing local and seasonal specialties, and experimenting with international trends. Cost Control & Profitability Set and monitor food cost targets , waste control, and portion management. Work closely with procurement to optimize vendor selection, pricing, and quality control. Monitor and review kitchen P&L statements, budget variance reports, and contribute to profitability improvements.