Kitchen Operations Manager

Executive Chef Z Hotels | Hotels Business Unit Own the kitchen .Protect the taste .Lead with discipline and commercial clarity .

Why this role exis tsZ Hotels is expanding across market s.As we scale, food cannot become inconsisten t.Taste cannot vary by shif t.Margins cannot erode behind creativit y.Hygiene cannot be negotiabl e.

In hospitality, food quality directly shapes brand percepti on.The Executive Chef ensures that every dish leaving the kitchen reflects consistency, cost discipline, and brand standard — while the kitchen operates as a controlled, commercially aware syst em.This role exists to protect food reputation, drive outlet profitability, and build strong culinary leadership within the hot el.

Your mandate is cl - ear:Protect food quality and taste consist

• encyMaintain disciplined food cost and margin con
• trolEnsure smooth kitchen operations during all service per
• iodsEnforce hygiene and safety compliance stri
• ctlyBuild and lead a strong, accountable kitchen
• teamDrive relevant menu innovation aligned with positio ningThis is not just a culinary role. It is a performance leadership r ole.

About Z H otelsFinding dependable accommodation has historically been fragmented and inconsis tent.People settled for compromises because the system offered few trustworthy opt ions.Zolo reimagined living and hospitality as a connected jou rney.Zolo Coliving simplifies urban li ving.Z Vacations enables meaningful travel experie nces.Z Hotels serves the modern traveler with consistency, warmth, and operational discip line.Today, over 100,000 people trust Zolo across different phases of life.Our ambition is to build the most trusted living and hospitality ecosystem for the new generation by partnering deeply with property owners who think long term.

What you will be responsib le forCulinary Standards & Food Quality Own - ershipEnsure consistent taste and presentation across se

• rvicesConduct structured food quality checks
• dailyStandardize recipes and port
• ioningReview guest food feedback ac
• tivelyPrevent repeat quality comp
• laintsDrive menu innovation without compromising consi stencyKitchen Cost Control & Margin Disc - iplineMonitor food cost percentage reg
• ularlyControl wastage and portion disc
• iplineReview procurement quality and p
• ricingMaintain stock rotation disc
• iplineFlag cost deviations
• earlyProtect outlet margins without impacting guest expe rienceKitchen Operations & Service Rea - dinessPlan manpower based on occupancy fo
• recastEnsure prep readiness before service p
• eriodsCoordinate closely with F&B Manager for
• eventsMinimize delays during pea
• k loadMaintain strong kitchen-service ali gnmentHygiene, Safety & Compliance Gove - rnanceConduct periodic hygiene
• auditsEnsure food storage and temperature comp
• lianceEnforce kitchen grooming sta
• ndardsMaintain regulatory documentation rea
• dinessDrive zero-tolerance approach to food safety viol ationsTeam Leadership & Skill Devel - opmentConduct structured kitchen bri
• efingsTrain junior chefs on standards and p
• latingAllocate service roles c
• learlyAddress underperformance
• firmlyBuild strong second-line culinary lead ershipMenu Innovation & Guest Sensi - tivityIntroduce seasonal and relevant menu u
• pdatesAlign menu with guest demographics and posit
• ioningCoordinate event-specific menu pl
• anningAdapt to dietary trends and prefe
• rencesBalance innovation with operational feasi bilityWhat success looks like after 12 - monthsConsistent taste and presentation across se
• rvicesFood cost maintained within ben
• chmarkMinimal repeat food comp
• laintsStrong hygiene audit r
• esultsIncreased F&B contribution to hotel r
• evenueStable and disciplined kitche n teamThe kitchen runs predictably, profitably, and reputationally s trong.

Who this role is forYou will thrive h - ere if:You believe consistency builds bran

• d trustYou combine creativity with dis
• ciplineYou understand food cost
• deeplyYou remain calm during peak
• serviceYou lead firmly but develop yo ur team

Experience - we value6–8 years of culinary ex

• perienceExperience leading hotel kitchen p
• referredStrong exposure to food cost ma
• nagementExperience handling multi-outlet or banquet
• serviceDemonstrated team leadership ca pabilityCreativity matters. But consistency and commercial awareness matt er more.

The impact you will haveYou will directly i - nfluence:Guest dining p

• erceptionF&B prof
• itabilityBrand r
• eputationKitche n culture

Wh y join nowZ Hotels is expanding.As we scale, disciplined culinary leadersh