Responsibilities

• Oversee daily operations of multiple kitchen outlets including Lemon Garden, In-Room Dining, Horizon Club, and Lobby Lounge.
• Ensure consistent food quality, hygiene, and safety standards in compliance with HACCP, SFS, ISO, and OHSAS.
• Manage food cost controls, recipe standardization, inventory, and waste reduction initiatives.
• Lead, train, and develop kitchen staff while upholding grooming standards, scheduling, and team performance.
• Drive guest satisfaction through innovative menu development, food presentation, and service excellence.
• Handle guest feedback and implement effective service recovery and continuous improvement strategies.
• Ensure compliance with all legal, Halal, and food safety regulations across kitchen operations.

Qualifications

• Minimum 5 years of culinary experience in an international-class hotel, with at least 1 year in a similar managerial capacity...