Job Summary:
The Hotel Chef is responsible for planning, preparing, and presenting high‑quality food in line with hotel standards. The role ensures excellent taste, hygiene, cost control, and guest satisfaction, while managing kitchen operations and staff efficiently.
Key Responsibilities:
- Plan and prepare daily menus according to hotel standards and guest expectations
- Ensure food quality, taste, presentation, and consistency
- Develop new recipes and seasonal menus
- Ensure timely preparation and service of meals
- Manage day‑to‑day kitchen operations
- Supervise cooking, plating, and portion control
- Ensure smooth coordination between kitchen sections
- Maintain high hygiene and food safety standards (HACCP)
- Ensure compliance with health and safety regulations
- Monitor cleanliness of kitchen, equipment, and storage areas
- Supervise, train, and motivate kitchen staff
- Prepare duty schedules and manage staff performance
- Maintain discipline and teamwork in the kitchen
- Monitor food costs and wastage
- Manage inventory, storage, and stock rotation
- Coordinate with purchasing for quality ingredients
- Control kitchen expenses and maintain budgets
Requirements:
- Diploma or certification in Culinary Arts / Hotel Management
- 3–10 years of experience in hotel or restaurant kitchens (depending on role level)
- Experience in international or multi‑cuisine kitchens is an advantage
