Job Description
- Oversee day-to-day kitchen operations of the resort restaurant, commissary, and banquet/events kitchen
- Lead, train, schedule, and supervise all kitchen staff
- Ensure consistent food quality, taste, presentation, and portion control across all outlets and events
- Develop and standardize recipes, kitchen procedures, and production systems
- Handle food costing, menu engineering, and recipe costing
- Manage commissary production including batching, prep systems, sauces, marinades, and centralized production
- Monitor inventory levels, ordering, stock rotation, wastage, and kitchen cost controls
- Ensure banquet and large-volume food production are properly planned and executed
- Work closely with management on menu development, seasonal offerings, and operational improvements
- Maintain strict compliance with food safety, sanitation, hygiene, and kitchen cleanliness standards
- Conduct quality checks and ...
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