Oversee all kitchen operations including restaurants, bars, banquets, room service, and staff meals

Develop, design, and update menus in line with brand standards, seasonal availability, and market trends

Ensure food quality, presentation, taste, and consistency meet company and guest expectations

Monitor portion control and minimize food waste

Manage food cost, kitchen labor cost, and operating expenses within approved budgets

Conduct regular inventory checks and ensure proper stock rotation (FIFO)

Work closely with Purchasing to source quality ingredients at competitive prices

Analyze food cost reports and take corrective action when required

Lead, motivate, and develop the culinary team through coaching and training

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