Job description
🎯 MISSION
Lead and inspire Kitchen & Stewarding operations, delivering outstanding culinary quality, strict food safety standards, cost efficiency, and team excellence—while driving the overall profitability of the Food & Beverage Department.
🔑 WHAT WILL YOU HAVE TO DO?
• Oversee daily kitchen and stewarding operations across all outlets.
• Ensure high standards of food quality, presentation, hygiene (HACCP), and work safety.
• Control food cost, inventory, wastage, and kitchen expenses; prepare annual kitchen budget.
• Lead menu planning, buffet concepts, and special event menus; propose pricing based on cost targets.
• Manage staffing, scheduling, recruitment, training, and performance development.
• Coordinate with F&B service, Purchasing, Stores, Engineering, Sales & Banqueting for smooth operations.
• Maintain kitchen equipment, facilities, and temperature control systems.
• Monitor guest feedback and quality indicators; implement improvement actions.
WHAT ARE WE LOOKING FOR?
Education & Training
• Culinary degree from an international hotel school or formal Western-style apprenticeship
• Relevant occupational training
Languages
• Fluent English
Professional Knowledge
• Food cost control & budgeting
• Banqueting and promotional planning
• Buffet design and culinary presentation concepts
• Strong leadership and teamwork skills
Experience
• External candidates: 6–8 years in a similar position in comparable hotels
• Internal candidates (Meliá): Minimum 2 years in the same position in similar hotels
