Head Chef

Key Responsibilities

• Lead and manage all kitchen operations and culinary activities.
• Plan menus and develop high-quality food offerings in line with hotel standards.
• Supervise, train, and motivate kitchen staff to ensure efficient operations.
• Ensure food quality, presentation, and portion control standards are maintained.
• Monitor inventory, food costs, and kitchen supplies.
• Maintain cleanliness, organization, and safety standards in the kitchen.
• Ensure compliance with food hygiene, health, and safety regulations.
• Cookery with other departments to ensure smooth food service operations.
• Manage kitchen schedules and daily operations effectively.
• Handle guest feedback related to food quality and dining experience.

Requirements

• Previous experience as a Head Chef or senior kitchen leadership role in hospitality.
• Strong culinary knowledge and leadership skills.
• Excellent organizational and time management abilities.
• Ability to work in a fast-paced environment and manage kitchen operations efficiently.
• Knowledge of food cost control, inventory management, and menu planning.
• Strong understanding of food safety and hygiene standards.

Qualifications

• Professional attitude, creativity, and passion for hospitality.
• Flexibility to work shifts, weekends, and holidays.