Plan, create, and execute innovative menus for restaurants, banquets, and room service aligned with brand standards.Ensure consistent high-quality food preparation, taste, and presentation.Stay updated with culinary trends, seasonal ingredients, and luxury dining expectations. * Leadership & Team ManagementLead, train, and mentor a diverse culinary team, including sous chefs, line cooks, and kitchen staff.Foster a culture of teamwork, discipline, and excellence.Conduct regular briefings, training sessions, and performance evaluations. * Operational & Financial ManagementDevelop and control budgets for food, labor, and equipment.Monitor food costs, portion control, and inventory management to maximize profitability.Collaborate with purchasing to source premium ingredients while maintaining cost efficiency. * Quality & ComplianceEnforce strict hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO, etc.).Ensure compliance with hotel brand guidelines and 5-star service standards.Conduct regular kitchen audits and inspections. * Collaboration & CoordinationWork closely with the Food & Beverage Manager and other departments to deliver exceptional guest experiences.Support banquet operations for weddings, conferences, and VIP events.Participate in hotel promotional activities, menu launches, and media events.
