Job Title

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. 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. 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. Drive innovation by updating menus periodically, introducing local and seasonal specialties, and experimenting with international trends. 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. ‍ Team Building & Training Implement training modules on kitchen safety, hygiene, plating techniques, and guest engagement (where applicable). Promote a high-performance culture focused on discipline, innovation, respect, and teamwork. ✅ Ensure full compliance with FSSAI, HACCP, ISO 22000 , and brand food safety standards. Conduct regular kitchen audits, food quality checks, and temperature logs. Champion kitchen cleanliness, occupational safety, and sustainability practices.