Oversee daily kitchen operations and manage food production timeline.

Lead , train and motivate a team of semi skilled kitchen staff .

Plan,update and innovate multicuisine menus based on season and guest preferences.

Ensure consistent taste, presentation and hygiene in every dish.

Maintain inventory, track stock, and reduce food wastage through careful planning.

Plan buffet and conference menus with attention to quantity and variety.

Prepare costings, reports and requisitions using Microsoft excel.

Coordinate with F & B service and management for smooth operation.

.Ensure compliance with food safety and sanitation guidelines.

Report daily operations and feedback to management.

Excellent leadership and team building ability.

Advanced culinary skills in multicuisine dishes.

Proficient in Microsoft Word and Excel for menu planning, inventory tracking, costing and reporting.

Strong focus on food waste reduction, portion management and efficient stock usage.

Creativity in menu planning, updating and rotation based on guest preferences and seasonality.

NOTE : Must be available on weekdays and holidays.