Club Retreat

Key Responsibilities Culinary Direction: Plan, create, and oversee the preparation of menus, ensuring culinary creativity, quality, and consistency in taste and presentation. Kitchen Management: Manage all kitchen operations, including food ordering, preparation, and production for various hotel outlets and events. Staff Leadership & Training: Recruit, train, mentor, and supervise the kitchen staff, ensuring smooth workflow and high performance. Financial Oversight: Control food costs, manage inventory, monitor stock levels, minimize waste, and contribute to achieving revenue and profit targets. Food Safety & Hygiene: Maintain strict adherence to sanitation and food safety regulations, ensuring a clean and organized kitchen environment. Quality Control: Conduct tastings, monitor food quality and appearance, and make adjustments to ensure dishes meet high standards and guest expectations. Collaboration: Work closely with the hotel management team and front-of-house staff to ensure smooth operations and a positive dining experience for guests.