Head of Chef
Head of Chef
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5years
120000 - 120000
1 Vacancy
Job Description
- Plan develop and execute highquality menus aligned with the hotel s standards and guest preferences.
Supervise food preparation and presentation to maintain consistency and excellence.
Ensure compliance with food safety hygiene and sanitation regulations.
Innovate new dishes and seasonal menus to enhance the dining experience.
Oversee proper storage and inventory of ingredients to minimize waste and maintain efficiency.
Lead train and motivate kitchen staff to maintain high performance and morale.
Conduct regular training sessions on culinary techniques food safety and hygiene practices.
Foster a collaborative and professional work environment within the kitchen team.
Schedule and manage kitchen staff to optimize productivity and efficiency.
Develop and manage kitchen budgets ensuring costeffective operations.
Monitor food costs portion control and inventory levels to maintain profitability.
Collaborate with the procurement team to source highquality ingredients at competitive prices.
Ensure all dishes meet the hotel s quality standards and guest expectations.
Address guest feedback and complaints professionally to enhance overall satisfaction.
Work closely with other hotel departments (e.g. banquet room service) to coordinate food service operations.
Maintain an active presence in the kitchen and dining area to oversee food quality and service.
Requirements
- Minimum 58 years of experience as a Head Chef or Executive Sous Chef in a luxury hotel or finedining restaurant.
Culinary degree or relevant professional certification.
Strong knowledge of international cuisines food safety standards and kitchen operations.
Excellent leadership communication and team management skills.
Ability to work in a fastpaced highpressure environment.
Creativity and passion for delivering exceptional culinary experiences.
Strong budgeting and cost control skills.
Flexible with working hours including weekends and holidays.
Employment Type
Full Time
