This role oversees kitchen operations, ensuring food quality, safety, and efficiency. Responsibilities include selecting, training, and supervising staff, monitoring performance, and promoting consistent, high-quality products. The position involves inspecting and selecting fresh ingredients, following recipes accurately, preparing supply requisitions, and scheduling staff to maintain coverage while controlling labor costs. It also ensures proper receiving, storage, rotation, and labeling of food products in compliance with Health Department regulations. Additional duties include maintaining equipment, updating recipes and menus, supervising special events, daily cleaning, inventory management, and collaborating with the Executive Chef on innovative culinary products. Full compliance with IHG rules is required.

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