Last Updated: 2025/11/07

Company: Luxury Hotel Industry: Hotel Industry

Job Responsibilities:

• Encourage positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

• Plan in conjunction with the Executive Chef activities, promotions, menu implementations according to the annual marketing plans.

• Create and develop new dishes and recipes by keeping up with the latest market trends.

• Ensure that all designated action points from daily briefings or the individuals concerned are following weekly operational meetings.

• Ensure that positive working relations with non-Food and Beverage departments are maintained at all times.

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations, FHLSS).

• Assist the Executive Chef in compiling the annual marketing plans and budgets.

• Ensure disciplinary and grievance procedures are properly adhered to and followed.

• Be constantly aware of customer’s expectations and ever-changing needs.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

• Find ways to improve the efficiency of the operations which will benefit our clients.

• Propose and initiate when approved, new services and products for the guests.

Job Requirements:

• Proven experience as a similar position in a high-volume, quality-led restaurant.

• With working experience as chef in a 5-star hotel is an advantage.

• Ability to create and innovate menu items.

• Strong leadership skills and a hands-on approach.

• With the ability to balance creativity with operational and commercial awareness.