DEPARTMENT: Kitchen RESPONSIBLE FOR: Food service, 3 F&B outlets, terrace, PDR, Events DIRECT REPORTS: Chef Brigade/KPs REPORTS TO: General Manager Objective: Under the guidance of the General Manager and Group Executive Chef, the Head Chef ensures the highest food quality, consistent with cost control and profitability margins, to maximize guest satisfaction and food profitability. All work aligns wi ADZN1_UKCT