Position Summary Lead kitchen operations, develop bespoke menus, ensure food quality and safety, manage inventory, and mentor culinary team in a luxury setting.
Responsibilities - Lead kitchen operations and supervise culinary staff.
- Develop and execute bespoke menus in line with luxury hospitality standards.
- Ensure food safety compliance, hygiene, and quality across all operations.
- Manage inventory, costs, and budget while optimizing workflow.
- Mentor and train staff, fostering teamwork and culinary excellence.
Qualifications - Michelin-level experience in French fine dining.
- Strong communication skills and proven kitchen leadership abilities.
- Knowledge of Japanese or Persian cuisine.
- Experience in café environments and strong organizational skills.
- Commitment to sustainability and innovation in culinary education.
#J-18808-Ljbffr