Job Description

Roles & Responsibilities: Apply advanced culinary science principles and sensory analysis techniques. Innovate with new ingredients and culinary trends, particularly in PAN Asian cuisine. Plan and develop diverse, creative menus across outlets including Woods, Red Ice, Room Service, and banquets. Manage kitchen operations, including food production, quality control, cost management, and equipment maintenance. Ensure compliance with food safety, hygiene standards, and resort policies. Monitor inventory, maintain stock levels, and oversee procurement for high-quality ingredients. Develop and implement departmental budgets, focusing on cost efficiency and waste minimization. Handle guest feedback, ensuring top-tier service and product satisfaction. Support succession planning within the culinary team and provide coaching and development opportunities. Ensure consistent presentation, portion control, and adherence to recipe standards. Collaborate with the Food and Beverage Manager on annual marketing and promotional plans. Foster a positive work environment through motivation, recognition, and regular team meetings. Prerequisites: Strong leadership and team management skills with the ability to influence and inspire. Excellent administrative, communication, and organizational abilities. Innovative approach with a passion for culinary creativity. Proficient in food and beverage operations, including budget management and cost control. Hands-on, proactive management style with strong problem-solving skills. Proficiency in computer applications related to kitchen and inventory management. Strong coaching and training capabilities, fostering team development.