You will be responsible for leading and supporting the culinary operation, hygiene and food safety standards and maintaining high standards of quality of food offering. Main responsibilities will include, but not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and Food Safety standards, food quality and guest satisfaction.

• Detailed knowledge of international cuisine.
• Safety and hygiene knowledge: A strong understanding of food safety, sanitation practices, and health regulations.
• Proactive attitude, continually evolving and contributing innovative ideas to elevate the guest experience.
• Culinary education: A formal culinary education or equivalent hands-on kitchen experience.

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