JOB RESPONSIBILITIES Lead and coach Culinary team with Standard Recipes, Cooking Methods and Ingredients for Regular Menus, promotions and Festivals. To develop systems and procedures in Culinary for effortless implementation of recipes consistently, adhering to food safety norms Production Planning - To strategize Production planning & Display as per revenue and sales trends, upgrading Menus & concepts time to time. Ensure the menu matrix is sound for the cyclic menu. Ensure there are provisions for wellness and special diets. Data Analysis - To analyse Consumption trends & Popularity Analysis Reports, evaluating their economic and logistic impact on Operations Purchase - Guide SCM team and work closely to maximize Cost benefits & upgrading Brands of raw materials considering costs at all time. To review and improve procedures in conjunction with Purchase head for operational and commercial efficiency People Hiring and development – To work closely with HR team and hire the most suitable resources available for culinary team. To identify and groom High performers and award them with suitable tasks Training & Team Development, Growth and Retention Strategies Health and Hygiene – To strive for the certifications with Ops and QA team – ISO 22000, OHSAS 18001, 5S, HALAL To plan, design and execute as per new project requirements liaising with internal and external departments Work closely with F & B management and team members to assure that food production consistently meet the highest standard of guests dining experience Technology – Should have the zeal to embrace technology and implement in Culinary Operations Commercial Mindset – the ability to crunch numbers is desirable Assist in the development of collateral for Marketing purposes and assist in the overall Marketing Strategy with regard to F&B programming To closely work with the local Management and Regional HQ and meet the expectations laid out by PPG To Maintain Net Material Cost within budgetary Parameters and proactively monitor Gross Components to identify the problem areas To strategize as per revenue and sales trends, upgrading Menus & concepts time to time Guide SCM team and work closely to maximize Cost benefits and upgrading Brands of raw materials Approve the requisition of products and other necessary food supplies Control food and supplies wastage Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas and equipment through establishment of a regular cleaning and maintenance schedule Ensure all kitchen staff are trained and aware of the safety, sanitation and accident prevention principles Ensure all health and safety regulations are adhered to the Company’s and local Food and Environmental Hygiene Department’s requirement Preparation of annual budget, project food cost, labor and other related cost Provide training and professional development opportunities for all kitchen staff in order to maintain a professional workforce To represent team and ensure good FSMS/ quality scores in internal audits, guest feedbacks and External audits Ensure 100% compliance to daily CPR reporting of all units in UK. JOB REQUIREMENTS More than 15 years’ experience in F&B operations, preferably in 5 star Hotels, Cruise, Flight Caterings; International Work experience preferred Graduate from a reputed Hotel Management Institute Minimum 5 years of experience in Management roles Multiple venue management is essential Accountability and able to work independently Excellent customer service, interpersonal and communication skills Have the relevant vocational training council certificate with be given priority Have the health supervisor or manager of health treatment certificate is preferred