The job involves full control of the managerial and practical running of the F&B production area, must maintain the consistency and standard of all different cuisines and menu planning, presentation of new items and the development of items for future menus and promotions in consultation with Exec Chef. The candidates should have a thorough knowledge of different cuisines. Minimum 8/10 years of experience in kitchen operations with an international chain of hotels. Diploma/ Degree from a recognized catering institute is required