- The Chef will be responsible for overseeing all kitchen operations, including menu planning, food preparation, quality control, and kitchen staff supervision.
- The role ensures that all meals are prepared to the highest culinary standards, maintaining exceptional quality, hygiene, and presentation.
- The ideal candidate must be creative, detail-oriented, and passionate about delivering outstanding dining experiences that reflect health and excellence for the entire house
Role Responsibilities
Menu Planning and Development:
- Design and update seasonal menus that align with the hotel's culinary vision and customer preferences.
- Create innovative dishes that enhance guest satisfaction and promote the hotel's food and beverage offerings.
- Ensure menu items meet cost control, portioning, and presentation standards.
Food Preparation and Quality Control:
- Supervise all food preparation to maintain consistent quality, taste, and presentation.
- Ensure all dishes meet established recipes, standards, and guest expectations.
- Regularly inspect kitchen operations, storage areas, and supplies to ensure hygiene and freshness.
Operational and Cost Management:
- Manage food purchasing, inventory, and cost control measures to reduce waste and optimize profitability.
- Collaborate with the Finance and Procurement departments to ensure accurate budgeting and supply chain management.
- Monitor equipment maintenance and kitchen resources to ensure smooth operation.
Hygiene, Safety, and Compliance:
- Enforce strict adherence to food safety regulations, sanitation procedures, and HACCP standards.
- Conduct regular training sessions on hygiene, workplace safety, and kitchen discipline.
- Maintain cleanliness and orderliness in all kitchen and storage areas at all times.
Team Leadership and Training:
- Lead, train, and motivate kitchen staff to deliver exceptional performance.
- Develop staff schedules, delegate tasks, and monitor performance for continuous improvement.
- Foster teamwork, creativity, and a positive work environment within the kitchen.
Collaboration and Guest Experience:
- Work closely with the Food & Beverage and Events teams to design menus for banquets, conferences, and special occasions.
- Engage with guests when required to personalize dining experiences or gather feedback.
- Contribute to the hotel's brand reputation through innovative cuisine and consistent culinary excellence.
Qualifications and Requirements
Education and Certifications:
- Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
- Professional certification in Food Safety and Hygiene (e.g., ServSafe, HACCP) is an added advantage.
- 3 - 5 years' experience as a Chef or Senior Sous Chef in a reputable hotel or fine dining establishment.
- Proven expertise in menu planning, kitchen management, and culinary innovation.
- Experience in both local and international cuisine will be an asset. Specifically Easter dishes
Skills
Culinary Expertise and Creativity:
- Strong command of culinary techniques, flavor pairing, and presentation.
- Ability to design visually appealing, cost-effective, and high-quality menus.
Leadership and Team Management:
- Excellent leadership and motivational skills to manage a diverse kitchen team.
- Strong organizational and decision-making abilities under pressure.
Operational and Financial Acumen:
- Good understanding of food costing, portion control, and waste reduction.
- Competence in maintaining operational efficiency and profitability
Customer Service and Communication:
- Excellent communication and interpersonal skills to interact with guests and colleagues.
- Ability to handle feedback professionally and ensure guest satisfaction
Health, Safety, and Hygiene:
- Deep knowledge of food safety, storage, and handling procedures.
- Commitment to maintaining top hygiene standards across all kitchen operations.