Job Description

Key Objectives & Deliverables

Culinary Vision & Strategy

Define and implement the culinary strategy to align with the overall business objectives and brand vision.


Drive innovation in menu development, food concepts, and guest dining experiences to maintain a competitive edge.


Monitor industry trends and incorporate best practices to continuously enhance the culinary offering.

Leadership & Team Development

Lead, mentor, and inspire the culinary leadership team, including Head Chefs and Sous Chefs across all outlets.


Develop training programs to improve skills, ensure consistency, and build a high-performance culinary culture.


Oversee workforce planning, recruitment, succession planning, and welfare of the culinary team.

Operational Excellence

Set and enforce culinary SOPs to achieve excellence in food quality, consistency, presentation, and service delivery.


Ensure efficiency across kitchen operations while optimizing food cost, labor cost, and productivity metrics.


Oversee procurement, vendor management, and contract negotiations to maintain quality standards and control costs.

Financial Management

Collaborate with Finance and Operations to prepare and manage the culinary budget.


Track and control food costs, wastage, and inventory in line with business KPIs.


Regularly review menu pricing and cost structures to ensure profitability.

Compliance & Safety

Ensure all culinary operations comply with food safety, hygiene, and health regulations.


Maintain a safe and clean work environment across all kitchen facilities.


Lead audits and ensure readiness for health inspections and certifications.

Guest Experience & Brand Alignment

Work closely with the General Manager and Senior Management to design culinary experiences that enhance the brand.


Engage with guests, receive feedback, and incorporate improvements into the culinary offering.


Uphold and elevate the reputation of the brand as a leading culinary destination.