• Oversee the culinary processes, planning of menus and designing standard recipes to ensure consistent quality in food production, that meet guest expectations and contribute to the profitability of the hotel
• Participate in the preparation of the Annual Business Plan to ensure the culinary operation is adequately represented
• Provide creative culinary ideas to project and enhance the image and reputation of the culinary operation
• Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards
• Make recommendations to Management for modernization of equipment, service methods and presentation, to improve guest satisfaction
• Plan and organize food and beverage activities in the hotel.
• Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts.
• Work with the HR team to ensure the continuous development and growth of all culinary colleagues
• Participate in the preparation of the hotel\'s revenue plan and marketing programs.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Genuine interest in modern cooking / a la carte presentation new trends / curious with different ways of cooking methods, local and international, able to bring promotional activity.
• Able to cook being hands on, motivating and inspiring the team.
• Train the team using the departmental training manual.
• To create and maintain a well-balanced kitchen team based on competencies and skills set.
• Control quality of produced products by overseeing preparation and maintenance of recipes cards, portion control and presentation.
• Comfortable writing menus, recipes cards, work related email, using basic computer skills.
• Able to run the kitchen within a budgeted food cost as well as manning cost.
• Confident when interacting and engaging with guest obtaining guests feedback.
• Achieve highest standards through strict adherence to hygiene and sanitations rules (HACCP standards)
• Perform any other duties that management may reasonably require

• At least 5 years of strong kitchen operational experience in 5-star luxury hotel.
• Exceptional customer focus.
• Able to work with multicultural teams.
• Strong problem solving & decision-making skills.
• Able to communicate effectively and build professional relationships with the senior management, guests and hotel colleagues.
• Strong motivational skills.

Palazzo Versace