Lead and supervise all kitchen operations in the assigned outlet or restaurant.

Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.

Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.

Control food costs, minimize waste, and manage inventory effectively.

Collaborate with the Executive Chef in creating seasonal menus and promotions.

Train, mentor, and evaluate kitchen team members to maintain high performance and morale.

Maintain equipment, ensure maintenance needs are reported and followed up.

Ensure all culinary team members adhere to resort policies and procedures.

Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.