Job Summary:
The Head Chef is responsible for leading the kitchen operations, ensuring high food quality, consistency, hygiene, and cost control. The role oversees menu planning, kitchen staff management, and delivery of excellent dining experiences in line with hotel standards.
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
