Description
The role oversees food quality, customer experience, procedural compliance, menu design, production execution, cost control, and team development across culinary sections serving flights, lounges, VIP, premium, and event segments. It requires a bachelor’s degree in hotel management or a related culinary discipline, preferably a master’s degree and food-safety certification, and at least eight years of culinary experience, preferably in high-volume or large-scale production environments. The position demands strong leadership, mentoring, problem-solving, organizational, communication, and strategic planning skills.
