Job Detail

JOB DESCRIPTION

Set culinary vision and menu strategy across all outlets (restaurant, banquets, room service, events) Lead menu development, recipe standardization, portion control, and cost management Oversea kitchen operations: staffing, scheduling, food safety, quality assurance Manage food cost, procurement, supplier relationships, and inventory controls Ensure adherence to brand standards, health & safety regulations, and

BASIC DETAILS

SALARY RANGE