Key Responsibilities:

• Supervise daily kitchen operations, including mise en place, buffet setup, food production, and service.
• Plan workloads, assign tasks, and supervise kitchen team members.
• Ensure food quality, availability, presentation, and proper preparation according to menus and standards.
• Monitor food storage temperatures, hygiene, cleanliness, and HACCP requirements.
• Review daily event requirements, guest allergies, occupancy, and communicate relevant information to the kitchen team.
• Monitor stock levels, requisitions, deliveries, and report shortages or issues to management.
• Control food costs, minimize waste, and ensure proper use of food products and equipment.
• Handle guest food-related requests and complaints professionally and ensure guest satisfaction.
• Support menu promotions and upselling initiatives.
• Ensure kitchen equipment is used safely and maintained properly.
• Assist with staff training, coaching, and development.
• Maintain professional grooming, hygiene, attendance, and conduct.
• Comply with hotel policies, food safety standards, and applicable employment regulations.