Lead and manage all culinary operations across the hotel/Operations Centre, ensuring high-quality food standards, consistent guest experience, operational efficiency, and strong financial performance.
Key Responsibilities
- Implement and maintain F&B culinary standards, SOPs, and brand guidelines.
- Lead kitchen operations across all outlets to ensure consistency and quality.
- Monitor food trends and competition to improve menus and concepts.
- Support pre-openings, rollouts, and operational improvements.
- Support budgeting, forecasting, and cost control..
- Monitor P&L performance and take corrective actions when needed.
- Lead training and development of culinary teams.
- Manage staffing levels, scheduling, and performance reviews.
- Ensure full compliance with HACCP and food safety standards.
- Support audits and implement corrective actions when required.
- Promote sustainability practices, including waste reduction and local sourcing.
Requirements
- 3–5 years in senior culinary or F&B management roles.
- Degree in Hospitality, Tourism, Culinary Arts, or related field.
- Strong communication both English.
- Additional language is an advantage.
- Knowledge of F&B trends and pre-opening operations.
- Familiar with POS systems, purchasing system and MS Office.
- Strong leadership, communication, and problem-solving skills
