Aleksandre Chachanidze

• Lead and manage all kitchen operations across outlets and banquets.
• Develop menus that balance quality, cost efficiency, and brand standards.
• Ensure food safety, HACCP compliance, and kitchen hygiene.
• Control food cost, inventory, and waste to maximize profitability.
• Deliver consistent quality and guest satisfaction.
• Recruit, train, and mentor culinary staff.
• Collaborate with F&B and management teams on operations and strateg

• Strategic Leadership & Management
• Lead, train, and motivate the culinary brigade across all outlets (restaurants, banquets, in-room dining, bars, lounges).
• Ensure strong communication and collaboration with F&B, purchasing, finance, and operations teams.
• Implement brand standards and align with global hotel guidelines.
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• Menu Development & Innovation
• Create seasonal and signature menus that reflect both international and local culinary trends.
• Engineer menus to balance quality, cost efficiency, and sustainability.
• Introduce innovative presentations and guest experiences while respecting brand identity.
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• Operational Excellence
• Oversee daily operations of all kitchens ensuring efficiency, consistency, and cleanliness.
• Develop and maintain standard recipes, portion controls, and plating guidelines.
• Monitor kitchen maintenance, equipment, and hygiene in line with HACCP standards.
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• Financial Performance
• Control food cost, labor cost, and inventory levels to maximize profitability.
• Conduct regular yield tests, recipe costing, and supplier negotiations.
• Implement waste management and sustainability practices (GAIA 2.0 or equivalent).
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• Guest Experience & Quality Control
• Ensure high standards of taste, presentation, and service.
• Maintain consistent guest satisfaction scores across outlets.
• Handle special requests, VIPs, and large-scale banquets with precision.
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• People Development
• Recruit, mentor, and develop kitchen talent to build a strong succession pipeline.
• Conduct regular training on food safety, culinary skills, and brand philosophy.
• Foster a culture of teamwork, accountability, and continuous improvement

• Oversee daily kitchen operations and ensure smooth workflow.
• Design and update menus in line with brand standards and seasonal trends.
• Maintain food quality, presentation, and portion consistency.
• Manage food cost, inventory, and supplier relationships.
• Ensure HACCP compliance, hygiene, and kitchen safety standards.
• Supervise, train, and motivate the culinary team.
• Collaborate with F&B and service teams to deliver guest satisfaction.
• Lead banquets, events, and special culinary projects.

Managed kitchen operations, trained culinary team, oversaw menu engineering and food costing, ensured premium service for large-scale banquets and à la carte dining.

Second-in-command of the kitchen, coordinated between departments, managed high-volume service for international guests, led menu creation, and optimized kitchen workflow.

Led a specific kitchen section, supervised junior staff, ensured HACCP compliance, optimized ingredient usage, and contributed to the creation of signature dishes.

Supported section chefs in daily operations, prepared mise en place, monitored food quality standards, and contributed to menu development under Marriott brand standards.

Assisted senior chefs with food preparation, maintained kitchen hygiene, ensured proper storage of ingredients, and developed foundational culinary skills in a fine dining environment.