Job Description

• We are looking for a Head Chef in a hotel, that will be responsible for overseeing the culinary operations of the hotel’s kitchen, ensuring the delivery of high-quality food and exceptional dining experiences for guests.
• You will lead a team of chefs and kitchen staff, manage kitchen operations, create and execute menus, maintain food safety standards, and contribute to the overall success of the hotel’s dining services.

Responsibilities

• Create innovative and diverse menus that cater to different guest preferences and dietary needs.
• Stay updated with culinary trends and incorporate new ideas into menu offerings.
• Develop seasonal menus and special event menus.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Ensure proper staffing levels to meet demand and maintain kitchen efficiency.
• Coordinate and delegate tasks to kitchen team member
• Oversee the preparation, cooking, and presentation of all dishes to meet quality and presentation standards.
• Maintain consistency in taste, portion sizes, and plating techniques.
• Ensure that food is prepared and served on time to meet guest expectations.
• Uphold high standards of food quality, taste, and presentation.
• Monitor kitchen practices to ensure adherence to food safety and sanitation regulations.
• Conduct regular inspections of equipment, ingredients, and workspaces to maintain cleanliness and hygiene.
• Inventory and Cost Control:
• Manage food inventory to minimize waste and control costs.
• Monitor portion control to optimize ingredient usage and reduce expenses.
• Collaborate with management to set pricing strategies that balance cost and profitability.
• Work closely with the hotel management team to align culinary offerings with overall hotel strategy.
• Communicate effectively with waitstaff and other relevant teams to ensure smooth operations.
• Accommodate special guest requests or dietary restrictions.
• Train kitchen staff on cooking techniques, safety productive work environment, promoting teamwork and professional growth

Requirements

• Culinary Degree or equivalent certification is preferred.
• Proven experience as an Executive Chef, Sous Chef, or relevant role in a high-end restaurant or hotel.
• In-depth knowledge of various cooking methods, ingredients, equipment, and procedures.
• Strong leadership and management skills with the ability to motivate and guide a team.
• Creativity and a passion for culinary arts, demonstrated through innovative menu development.
• Excellent organizational skills and the ability to manage multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations and practices.
• Effective communication skills to liaise with staff, management, and guests.
• Problem-solving abilities and the capacity to handle high-pressure situations.
• Flexibility to work evenings, weekends, and holidays as required by the hotel’s operational needs.