• Design and develop innovative menus aligned with the brand and customer preferences

• Ensure consistency in food quality, taste, and presentation• Supervise food preparation and cooking processes

• Introduce seasonal and new dishes to keep offerings fresh

• Lead, train, and supervise kitchen staff (Sous Chefs, line cooks, etc.)

• Schedule shifts and manage workforce efficiency

• Maintain discipline, teamwork, and a positive kitchen environment

• Manage food costs, portion control, and waste reduction

• Oversee purchasing, inventory, and supplier relationships

• Ensure optimal stock levels and minimize spoilage

• Enforce hygiene, sanitation, and food safety standards

• Ensure compliance with local health regulations

• Conduct regular kitchen inspections

• Work with management on budgeting and profitability

• Monitor kitchen performance and implement improvements

• Support marketing initiatives (menu promotions, special events)

Note : Duty hours 8-9 hours

Must have a Bachelor’s degree in Hotel Management, Hospitality Management, or Culinary Arts, or a 3-year diploma in Hotel Management or Culinary Arts.