Responsibilities:Responsible for the activities of all the kitchens MICE and Retail outlet activities within the CLIENT complex, to maintain and improve productivity, quality, service, creativity, and guest satisfaction under direction of the Director of CulinaryDelegates and assigns responsibilities and levels of operational authority to Section Heads in coordination with the Director of CulinarySpearheads all projects related to the Kitchens and New outlets under direction of Director of Culinary. Keeps abreast of the evolving market trends and related technology and introduces plans to implement relevant improvements in coordination with the Director of CulinaryPlan, develop and implement strategies, policies and procedures to attain overall goals, budgeted financial results and objectives of the Department.Introduce and monitor and assess cost control and cost reduction measures.Sets the broad lines and overall targets of the annual budget for the various sections within the Department, approves final submission and presents it to the Director of CulinaryRequired Skills:Diploma in culinary art from a culinary instituteCulinary certificate of 3-year apprenticeship3-year apprenticeship experience in 5* hotels, resorts, or commercial kitchens15 years working in 5* hotels or resorts, potentially exhibition centres3 - 5 years experience in similar capacityVast experience in various kitchen management operationsExperience in developing new outlet concepts and openingsExperience in hotel openings or large commercial kitchensFluent in English languageManpower and logistics management exposureCertificate in advanced food hygiene / HACCP / ISO 22000Proactive participation in leadership workshops and seminarsFinancial and accounting knowledge

Innovations Group