Responsibilities:
 Plan and design menus with a focus on quality, variety, and cost-effectiveness
 Supervise the kitchen team and ensure smooth food preparation and service
 Monitor inventory levels, ordering supplies while minimizing wastage
 Ensure hygiene, sanitation, and safety standards are maintained at all times
 Train and motivate kitchen staff to uphold hotel culinary standards
 Work closely with the F&B team to ensure guest satisfaction
 Maintain accurate food costing and optimize kitchen efficiency
 Innovate dishes suitable for a diverse international clientele

Requirements:

 Diploma or certification in Culinary Arts
 Minimum 5 years of experience as a Sous Chef or Executive Chef in a hotel
 Strong leadership and team management skills
 Experience in international cuisine is a plus
 Good command of English or French