Job Summary:
This role requires an elite culinary professional with experience in upscale dining environments—preferably within branded hotels or premium F&B concepts. We are looking for someone who goes beyond food assembly and brings creativity, leadership, and a strong commercial mindset to the kitchen.
Key Responsibilities:
- Lead overall kitchen operations, ensuring consistency, quality, and excellence in food execution
- Drive menu development and innovation through strong R&D capabilities
- Oversee kitchen team management, including training, scheduling, and performance management
- Ensure seamless back-of-house operations aligned with business goals
- Maintain high standards in food safety, sanitation, and compliance (FSR/HACCP)
- Collaborate with management on strategies to enhance guest experience and engagement
- Contribute to revenue growth through cost control, menu optimization, and operational efficiency
Qualifications:
- Proven experience as a Head Chef or Senior Sous Chef in an upscale restaurant or hotel setting
- Strong background in food execution and culinary R&D
- Demonstrated leadership in kitchen operations and team management
- Solid understanding of guest engagement and its impact on brand experience
- Knowledge of BOH systems, food safety regulations, and HACCP standards
- Commercially driven with a track record of contributing to revenue growth
