
Key Responsibilities:
1.Menu Development & Quality Control
• Design and develop menus for both bakery and hot kitchen in alignment with brand concept
• Ensure high standards in food quality, presentation, and taste
• Collaborate with the executive team on seasonal and special event menus
2. Kitchen & Cost Management
• Manage food cost and inventory control efficiently
• Oversee purchasing, storage, and stock rotation
• Maintain hygiene and food safety in accordance with industry standards
3. Team Leadership & Staff Development
• Lead the kitchen team in Pastry, Bakery and Hot kitchen sections
• Organize daily task assignments and monitor kitchen performance
• Train and develop team members to improve skills and ensure career progression
4. Cross-Department Collaboration
• Coordinate with restaurant managers, marketing, and F&B teams
• Provide costing, kitchen insights, and menu recommendations for strategic decisions