Key Responsibilities
Assist the Head Chef in managing the day-to-day operations of the Italian kitchen.
Prepare authentic Italian dishes while maintaining consistency, quality, and presentation standards.
Supervise, train, and motivate the kitchen team to ensure operational excellence.
Maintain high standards of food hygiene, sanitation, and HACCP compliance.
Monitor food costs, minimize wastage, and ensure efficient inventory management.
Plan menus, standardize recipes, and introduce seasonal or signature Italian specialties.
Coordinate with the Stewarding, Stores, and Service teams to ensure smooth kitchen operations.
Ensure guest satisfaction by delivering exceptional culinary experiences and promptly addressing feedback.
Knowledge of HACCP, food safety standards, and inventory control.
Experience in luxury hotels.
Diploma/Degree in Hotel Management or Culinary Arts
5–8 years
DIRECTOR CULINARY
NA
