AccorFrom company site
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You will lead the daily culinary operations of SKAI Restaurant, including menu planning, recipe development, food preparation, cost control, inventory management and quality assurance. You will work with the Food & Beverage team to drive innovation and guest satisfaction while maintaining high standards of food quality, hygiene and profitability. You will manage kitchen budgets, food and labour costs, and ensure compliance with food safety and HACCP requirements. You will also recruit, coach and develop a high-performing culinary team, conduct performance reviews and support manpower planning. You will interact with guests to gather feedback and continuously improve the dining experience.
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