Culinary Leadership:

Collaborate with the Executive Chef to create innovative and authentic French-inspired menus that showcase creativity, quality, and seasonality.

Maintain a deep understanding of classical and modern French culinary techniques, ingredients, and trends.

Assist in designing and executing special events, themed dinners, and culinary promotions.

Kitchen Management:

Oversee daily kitchen operations to ensure smooth functioning, including food production, preparation, and plating.

Lead, train, and motivate culinary staff, ensuring consistent performance and adherence to standards.

Maintain inventory control, monitor stock levels, and collaborate with procurement for timely ingredient replenishment.

Ensure proper equipment maintenance and sanitation procedures are followed.

Quality and Presentation:

Ensure all dishes meet the highest quality and presentation standards, reflecting the hotel's commitment to excellence.

Conduct regular taste tests and inspections of food to ensure consistent flavor, texture, and appearance.

Menu Development:

Collaborate with the Executive Chef to conceptualize and design seasonal menus, adapting to guest preferences and dietary requirements.

Contribute innovative ideas to enhance the culinary offerings, while respecting the essence of French cuisine.

Staff Development:

Mentor and train culinary team members, fostering skill development, teamwork, and a positive work environment.

Facilitate workshops and training sessions to improve culinary techniques and knowledge.

Safety and Hygiene:

Enforce strict adherence to food safety and sanitation standards, following local regulations and best practices.

Maintain a clean and organized kitchen environment, ensuring compliance with health and safety protocols.

Cost Control:

Assist in budgeting and cost management, monitoring expenses related to food production and kitchen operations.

Minimize food waste and control portion sizes to optimize resource utilization.