Key Responsibilities

• Leadership & Supervision: Direct, train, and motivate the culinary team, including sous chefs, chef de parties, and kitchen staff.
• Menu Development: Design and update menus that reflect seasonal availability, guest preferences, and brand identity.
• Quality Control: Ensure all dishes meet established standards for taste, presentation, and portion consistency.
• Cost Management: Monitor food costs, inventory, and waste to maintain profitability while upholding quality.
• Compliance: Enforce food safety, sanitation, and occupational health standards in line with local regulations.
• Collaboration: Work closely with F&B managers, banquet teams, and front‑of‑house staff to deliver seamless guest experiences.
• Innovation: Introduce new culinary techniques, trends, and signature dishes to enhance the resort’s reputation.
• Guest Engagement: Occasionally interact with guests to receive feedback and personalize dining experiences.

Skills & Competencies

• Strong leadership and team‑building abilities.
• Creativity and passion for culinary excellence.
• Solid knowledge of international cuisines and modern cooking techniques.
• Financial acumen in budgeting, costing, and resource management.
• Excellent communication and organizational skills.
• Ability to perform under pressure in a fast‑paced environment.

Performance Indicators

• Guest satisfaction scores related to dining.
• Food cost percentage and profitability.
• Staff retention and training effectiveness.
• Compliance with hygiene and safety audits.
• Innovation and market competitiveness of menus.

How to Apply:

All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section