Job Description

This dual-role position combines culinary leadership with food and beverage operations management, overseeing all aspects of kitchen operations, menu development, food quality, and F&B service delivery while managing costs, staff, and ensuring exceptional guest experiences.

Key Responsibilities

Culinary Leadership & Kitchen Operations

Lead all kitchen operations including food preparation, cooking, and presentation Develop seasonal menus and innovative culinary offerings Ensure consistent food quality, taste, and presentation standards Design and cost recipes while maintaining portion control Oversee food safety, sanitation, and HACCP compliance Manage kitchen staff scheduling, training, and performance

Menu Development & Innovation

Create and update menus based on seasonal availability and market trends Conduct menu engineering for profitability optimization Develop signature dishes and unique culinary concepts Coordinate with suppliers for specialty ingredients and seasonal items Test new recipes and conduct food tastings Ensure menu compliance with dietary restrictions and allergen requirements

F&B Operations Management

Oversee front-of-house service operations and guest experience Manage beverage programs including wine, cocktails, and specialty drinks Coordinate between kitchen and service teams for seamless operations Handle guest feedback and resolve service-related issues Implement service standards and training programs Monitor dining room operations and service quality

Financial Management & Cost Control

Manage food and beverage cost percentages and gross margins Control inventory levels and minimize waste Negotiate with suppliers and manage vendor relationships Prepare departmental budgets and monitor performance Implement cost-saving initiatives without compromising quality Analyze P&L reports and implement corrective measures

Staff Management & Development

Recruit, hire, and train kitchen and service staff Create work schedules for both kitchen and F&B teams Conduct performance evaluations and provide coaching Develop training programs for culinary skills and service excellence Foster teamwork between kitchen and front-of-house staff Handle disciplinary actions and conflict resolution

Quality Control & Compliance

Maintain food safety standards and health department compliance Conduct regular quality checks on food and beverage offerings Ensure compliance with liquor licensing and service regulations Manage allergen protocols and special dietary requirements Oversee equipment maintenance and kitchen safety procedures Coordinate health inspections and audits

Guest Experience & Service Excellence

Ensure exceptional dining experiences and customer satisfaction Handle VIP guests and special dietary requests personally Monitor guest feedback and implement improvements Coordinate special events, banquets, and catering services Maintain consistent service standards across all meal periods Develop strategies to enhance guest loyalty and repeat business
Job Type: Permanent

Pay: Up to ?74,000.00 per month

Benefits:

Food provided Health insurance Leave encashment Provident Fund
Schedule:

Rotational shift
Supplemental Pay:

Yearly bonus
Work Location: In person