Primary responsibility for the all food outlets in the hotel; specifically the areas of procurement, HACCP, design and implementation of menus, budgetary controls (staff costs, food costs, overheads) driving food standards across the outlets, managing key supplier relationships, people management (recruitment, performance management etc), ensuring agreed KPIs are met . Manage the service contracts for all kitchen equipment. Involvement in marketing and branding initiatives across the hotel. Role reports to the Group CEO and Group Financial Director.

Responsible for design of menus, sourcing local ingredients and managing supplier relationships, budgetary controls and ensuring agreed KPIs met. People manager for the F&B team, including recruitment, performance management etc.Successfully awarded AA Rosette while Executive Head Chef.