• Lead, manage, and supervise all kitchen operations across the assigned properties • Plan, design, and regularly update menus with a focus on coastal, international, and local cuisines • Ensure consistent food quality, presentation, and portion control • Manage kitchen staff recruitment, training, scheduling, and performance • Enforce strict compliance with food safety, hygiene, and sanitation standards • Control food costs, minimize waste, and manage kitchen budgets effectively • Coordinate procurement, inventory control, and supplier relationships • Work closely with hotel management to align culinary services with guest expectations • Ensure compliance with all relevant health, safety, and regulatory requirements • Introduce innovative culinary concepts that enhance guest satisfaction and brand reputation • Handle guest feedback professionally and implement improvements where necessary