Responsibilities
- Create and execute original menus highlighting seasonal produce and locally sourced ingredients
- Supervise daily kitchen functions to guarantee seamless service and consistent food excellence
- Partner with leadership to define and meet both culinary and budgetary targets
- Lead, train, and support kitchen personnel to cultivate a constructive and efficient workplace
- Uphold strict adherence to food safety protocols and hygiene best practices
- Monitor stock levels, manage food costs, and improve operational efficiency
- Contribute to menu development, visual plating design, and standardized portion sizes
- Interact with diners to collect insights and enhance overall meal experiences
- Monitor emerging trends in the culinary industry and apply relevant concepts to menu design
- Build and maintain partnerships with regional suppliers for premium ingredient sourcing
- Support promotional initiatives by applying culinary artistry and innovation
Work Arrangement
On-site — Phu Quoc, Vietnam
