Key Responsibilities:
• Food Preparation: Create and present specialty dishes.
• Innovation: Develop new recipes and seasonal offerings.
• Training: Train and mentor kitchen staff.
• Standards: Ensure hygiene and quality standards.
Sustainability: Commit to and maintain sustainable practices by enhancing resource efficiency, minimizing waste, and promoting eco-friendly, social, and ethical initiatives. Align with the hotel's broader ESG (Environmental, Social, and Governance) and CSR (Corporate Social Responsibility) objectives to drive positive impact across all pillars of sustainability.
Compliance and Standards: Ensure full compliance with local legal requirements, international standards, health and safety regulations, company policies, ISO standards, and industry best practices. Continuously review and update operational processes to ensure alignment with evolving legal and regulatory requirements.
Food Safety & Hygiene: Ensure full compliance with food safety and hygiene regulations by overseeing proper purchasing, storage, handling, maintenance, communication, and preparation practices across all departments.
Skills:
- Culinary certification.
- Expertise in specialty cuisine.
- Creativity and leadership.