• Reports directly to and communicate with the executive chef on all pertinent matters affecting kitchen operations.• Interacts with guests as well as individuals outside the hotel industry including travel industry representatives and suppliers.• Controls and analyses, on an ongoing basis, Kitchen cost to ensure performance against budget.• Monitors and controls the inventories for operating equipment and supplies.• Performs related duties and special projects as assigned.

• Supervises the overall activities of Kitchen operations.• Monitors Kitchen particularly guest contact personnel, to ensure known repeat guests and other VIPs receive special attention and recognition.• Cooperates, coordinates and communicates with other Department Heads, as required.• Schedules and regularly conducts routine inspections of areas under his/her control.

• Creates and promotes, on a regular basis, different theme nights and menus in all restaurant outlets.• All menus are constantly updated, paying special attention to seasonal availability.• Coordinates the exchange of information between departments within the kitchen and direct exchange of information with other departments, such as Food and Beverage, Front Office, and Maintenance

• Ensures that kitchen equipment and utensils are handled and used properly at all times.• Ensures that hotel cost controller policies and procedures are followed.• Ensures cleanliness and maintenance of equipment, work areas, and cold rooms.