General Duties and Responsibilities Lead and manage the kitchen and stewarding departments. Plan menus that suit guest preferences, dietary needs, seasonal ingredients, and current food trends. Create standard recipes to ensure consistent food quality and presentation. Ensure food is prepared, stored, and disposed of safely. Work with the stewarding team to maintain cleaning and deep-cleaning schedules. Manage food purchasing and support local suppliers where possible. Ensure food supplies are ordered on time and within budget, based on expected guest numbers. Work with HR to recruit, train, and develop kitchen staff. Monitor staff performance and provide coaching and feedback. Prepare budgets, manage expenses, and control food costs. Maintain accurate records and comply with company and legal requirements. Stand in for the General Manager when required and oversee daily operations. Customer Responsibilities Ensure food and service meet or exceed guest expectations. Maintain high guest satisfaction and positive online reviews. Treat all guests politely and professionally. People Management Recruit, train, and mentor kitchen and stewarding staff. Set performance targets (KPIs) and monitor progress. Provide staff induction and ongoing training, especially in food safety and hygiene. Build a team culture focused on teamwork, high standards, and new ideas. Quality Control Maintain high standards of food quality, preparation, and presentation. Ensure food safety and hygiene rules are followed. Conduct internal inspections and correct any quality issues. Identify ways to improve food quality and kitchen efficiency. Financial Responsibilities Manage kitchen and stewarding budgets. Monitor food costs and reduce waste. Control stock levels and ensure purchasing procedures are followed. Recommend and manage purchases of major kitchen equipment. Facilities and Equipment Ensure kitchen and stewarding equipment is properly maintained. Coordinate equipment maintenance and cleaning schedules. Assist with decisions about new equipment and kitchen upgrades. Legal and Compliance Responsibilities Ensure compliance with food safety, health, hygiene, and company policies. Ensure kitchen staff have the required health certificates. Keep guest, employee, and company information confidential. Core Competencies Leadership: Manage kitchen operations and deliver excellent service. Attention to detail: Maintain high standards and minimise waste. Innovation: Introduce new menu ideas and improve guest experiences. Problem-solving: Identify issues and implement improvements. Teamwork: Build a strong and effective team. Adaptability: Remain calm and perform well under pressure and during change. Qualifications and Skills Education Bachelor's degree and/or Diploma in Culinary Arts. Food safety certification, such as HACCP. Experience At least 8 years of culinary leadership experience in luxury hospitality. Experience managing large kitchen teams in luxury hotels, cruise ships, or private residences. Technical Skills Experience with recipe management and food costing systems. Proficiency in Microsoft Office and procurement software. Knowledge of food safety and hygiene regulations. Personal Attributes Resilient and able to remain calm under pressure. Committed to excellent food, guest satisfaction, and staff development. Good physical stamina and a strong sense of taste and smell