The ideal candidate must combine culinary expertise, menu development capabilities, strong leadership, and professional kitchen management. This role requires someone capable of building and maintaining kitchen operations according to leading international hospitality and food-safety standards.
Key Responsibilities
* Take full leadership and operational responsibility for the kitchen.
* Lead, manage, train, evaluate, and develop the kitchen team while maintaining a professional and disciplined working environment.
* Develop new menus, recipes, and food concepts across various cuisines, from initial concept and testing through costing, standardization, and successful implementation.
* Create and maintain standardized recipes, preparation procedures, portion specifications, plating standards, and production guidelines.
* Establish and continuously improve kitchen SOPs, policies, checklists, workflows, and operational controls.
* Implement and maintain high industry standards and recognized food-safety and quality-management practices, including HACCP principles, ISO-aligned systems, and other applicable international standards.
* Ensure full compliance with food safety, hygiene, sanitation, allergen management, temperature control, storage, traceability, and documentation requirements.
* Maintain consistent standards for food quality, taste, presentation, portioning, and service execution.
* Manage food costs, recipe costing, yield, portion control, waste reduction, and overall kitchen profitability.
* Oversee inventory management, stock rotation, receiving, storage, ordering requirements, and supplier quality.
* Develop effective kitchen layouts, workflows, preparation systems, and production plans to improve efficiency and service speed.
* Conduct regular kitchen inspections, quality checks, staff assessments, and corrective actions.
* Ensure the kitchen is consistently prepared for internal and external inspections and audits.
* Work closely with management on menu strategy, product innovation, operational development, cost optimization, and continuous improvement.
* Establish a strong culture of accountability, consistency, cleanliness, discipline, and continuous improvementwithin the kitchen.