Recruit, train, motivate and evaluates his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company

Conduct on/off-the-job trainings of local Kitchen Chefs to ensure the full implementation of safety and hygiene standards across the region as well as their compliance with franchisor's guidelines and local law

Ensure the proper creation and implantation of new menus through proper hand out procedures and timely communication with local F&B Operation Managers

Ensure proper functioning of kitchens’ operations by conducting frequent visits/audits along with the

Brand Manager and supervising the brands culinary activities along with the Executive /Kitchen Chefs

Coordinate with the local F&B Operations Managers and the local Executive / Kitchen Chefs to outsource / recommend the best quality ingredients, unify them and ensure their availability through the regional/local suppliers

Prepare the kitchen headcount and the budget related to kitchen equipment, cleaning schedule, utensils and maintenance contracts

Ensure, in coordination with local Kitchen Chefs that food is properly stored, wastage is minimized and the preset food costs are adhered to

Plan the yearly promotional campaigns across the brand in the region for special offers that include

Chef recommendations and specialties, in coordination with the Brand Manager

Review the kitchen design/layout/maps and list of needed equipment for new restaurant projects prior to final validation and construction go ahead