The Head Chef is responsible for managing the entire culinary operations, ensuring high-quality food production, menu planning, cost control, hygiene compliance, and staff supervision. This role is key in delivering a consistent and satisfying dining experience for guests, aligned with the standards of a business hotel.
Diploma or degree in Culinary Arts or Hotel Management.
5+ years of culinary experience, including 2+ years in a leadership or head chef role.
Strong knowledge of various cuisines, food safety standards, and kitchen operations.
Excellent leadership, time management, and communication skills.
Ability to work under pressure and maintain high standards in a fast-paced environment.
Lead and manage kitchen staff, including cooks, stewards, and kitchen assistants.
Plan, develop, and update menus in line with guest preferences and seasonal ingredients.
Ensure consistent food quality, presentation, and timely service across all meals.
Maintain hygiene, cleanliness, and safety standards in compliance with health regulations.
Monitor food costs and manage inventory, purchasing, and waste control to meet budget targets.
Train and develop kitchen staff to maintain high culinary standards and productivity.
Collaborate with General Manager and other departments for smooth kitchen and service coordination.
Handle guest feedback related to food and make improvements where necessary.