Culinary Operations
· Oversee all food production for restaurants, lounges,bars , room services, banquet operations, executive lounge (Club Rotana ), and colleagues dining.
· Ensure all food is prepared and presented in accordance with hotel standards, recipes, and guest expectations.
· Develop seasonal menus, special promotions, themed events, and innovative culinary offerings.
· Monitor food quality, consistency, portion control, presentation, and production efficiency.
· Personally supervise VIP events, special functions, and major banquet operations when required.
Financial & Business Performance
· Manage departmental budgets and achieve agreed food cost, labour cost, and productivity targets.
· Review and approve store requisitions, purchasing requests, and inventory levels to ensure effective cost control.
· Minimize food waste through proper planning, inventory management, and menu engineering to maximize guest satisfaction and profitability .
· Work closely with the Director of Food & Beverage to support business initiatives, promotions, and revenue-generating activities
Guest Experience & Quality
· Maintain a visible presence in food outlets and banquet events to engage with guests and gather feedback.
· Respond promptly to guest comments and implement improvements to enhance the dining experience.
· Ensure consistency in food quality, presentation, and service standards across all outlets.
· Collaborate with Food & Beverage and Marketing to deliver memorable culinary experiences and promotions.
Food Safety & Stewarding
· Ensure full compliance with HACCP, Municipality regulations, and hotel food safety standards.
· Conduct regular inspections of kitchens, storage areas, stewarding operations, and food production facilities.
· Maintain the highest standards of cleanliness, sanitation, and safe food handling practices.
· Ensure all culinary and stewarding colleagues receive ongoing food safety and hygiene training.
· Oversee Stewarding operations to ensure cleanliness, sanitation, and proper maintenance of kitchen equipment and operating supplies.
· Ensure all kitchen equipment is properly maintained and operational, coordinating repairs when necessary.
Sustainability & Innovation
· Champion environmentally responsible culinary practices across all operations.
· Drive food waste reduction initiatives through forecasting, inventory management and creative menu utilization.
· Promote local sourcing and sustainable ingredients whenever possible.
· Introduce innovative culinary techniques, wellness concepts and emerging food trends.
· Leverage technology and data analytics to improve operational efficiency, forecasting and decision-making.
Purchasing & Inventory
· Develop strong partnerships with approved suppliers to ensure consistent quality and competitive pricing.
· Review supplier performance and support strategic sourcing initiatives.
· Monitor purchasing, inventory management and stock rotation to minimize waste and maximize efficiency.
· Ensure responsible procurement aligned with company standards and sustainability objectives.
Administration & Leadership
· Prepare departmental reports, forecasts, budgets, and operational action plans as required.
· Maintain accurate recipes, menu costing, inventory records, and departmental documentation.
· Lead, coach, motivate, and develop the Culinary and Stewarding teams to achieve operational excellence.
· Ensure proper staffing, scheduling, productivity, and effective manpower planning.