Head Chef

To lead and manage all kitchen operations by ensuring the preparation and delivery of high quality, safe, and cost-effective meals that meet hotel standards and guest expectations. The Head Chef is responsible for menu planning, food quality, kitchen staff supervision, cost control, inventory management, hygiene compliance, and overall kitchen performance. Key responsibilities include: planning, organizing, and supervising all food production activities; designing seasonal and special event menus; supervising and coordinating all kitchen staff; ensuring food quality control through regular inspections and taste tests; managing inventory and cost control to minimize wastage; enforcing hygiene, health, and safety regulations; coordinating equipment management and preventive maintenance; responding to guest feedback; preparing daily kitchen production reports; and maintaining records of stock, temperature logs, cleaning schedules, and food safety documentation. The role requires collaboration with the Food & Beverage, Procurement, Stores, Finance, Housekeeping, and Maintenance departments to ensure smooth kitchen operations.

Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, Hospitality Management, or a related field; Food Safety and Hygiene Certification is an added advantage; minimum of 3–5 years of experience in a professional kitchen; at least 3 years in a supervisory or Head Chef role in a hotel or restaurant; culinary expertise and creativity; leadership and team management; menu planning and recipe development; food costing and budgeting; inventory and stock management; knowledge of food safety and HACCP principles; excellent organizational and time management skills; problem-solving and decision-making; effective communication and interpersonal skills; ability to work under pressure in a fast-paced environment; computer literacy for basic reporting and inventory management.