• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen as well as Stewarding operations.
• Work at off-site events when required.
• Provide leadership, mentorship, and professional development to all Kitchen staff.
• Collaborate closely with the Group Executive Chef to design and implement innovative menus that reflect Mediterranean and Asian culinary traditions, buffet knowledge for breakfast and dinner, focusing on fresh, seasonal, and locally sourced  ingredients.
• Recruit, mentor, lead and inspire the culinary team, fostering a highly skilled and motivated team, delivering creativity and excellence in food preparation and presentation.
• Ensure that culinary standards, presentation, food quality and hygiene are consistently maintained across all outlets of the hotel, exceeding guests’ expectations.
• Manage daily kitchen operations, including inventory control, procurement of supplies, and coordination with other departments, while ensuring cost-effective management without compromising quality.
• Respond effectively to all guest requests, including special dietary needs, with attention to detail.
• Continuously train and develop the culinary team, ensuring they are up-to-date with the latest cooking techniques and trends in Mediterranean and Asian cuisines.
• Maintain all HACCP standards within the hotel, enforcing strict health, safety, and sanitation practices in compliance with local regulations and hotel policies.
• Work closely with the Group Executive Chef and the Hotel Manager, to align culinary offerings with the hotel’s brand and guest expectations