Head Chef

The Head Chef is responsible for leading the daily culinary operations of the assigned kitchen, ensuring exceptional food quality, consistency, hygiene standards, and guest satisfaction. The role oversees menu planning, food preparation, cost control, team development, and operational excellence while supporting the hotel's culinary vision and brand standards.

Key Responsibilities

• Operational

  • Lead and supervise the daily operations of the kitchen, ensuring smooth and efficient service.
  • Ensure all food is prepared, presented, and served in accordance with hotel standards and recipes.
  • Maintain consistency in food quality, taste, presentation, and portion control.
  • Develop and update menus in collaboration with the Executive Chef.
  • Introduce innovative dishes and seasonal offerings in line with market trends and guest preferences.
  • Monitor food production to ensure timely service and efficient kitchen operations.
  • Conduct regular quality checks on ingredients and finished products.
  • Ensure proper storage, handling, labeling, and rotation of food products.
  • Monitor inventory levels and coordinate purchasing requirements.
  • Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
  • Support special events, promotions, and banquet operations as required.

• Guest Experience

  • Ensure exceptional culinary experiences that meet and exceed guest expectations.
  • Respond promptly and professionally to guest feedback and concerns.
  • Collaborate with front-of-house teams to ensure seamless guest service.
  • Promote a guest-focused culture within the kitchen team.

• Financial

  • Manage food costs, waste control, and inventory to achieve budget targets.
  • Monitor productivity and optimize labor utilization within the kitchen.
  • Support revenue generation through menu engineering and creative culinary offerings.
  • Ensure efficient use of resources and equipment to maximize operational performance.

• People & Culture

  • Lead, coach, and develop the kitchen team to achieve high performance.
  • Conduct training, mentoring, and on-the-job development for culinary colleagues.
  • Support recruitment, onboarding, and succession planning initiatives.
  • Conduct performance evaluations and provide regular feedback.
  • Foster a positive, respectful, and collaborative working environment.
  • Ensure compliance with company policies, grooming standards, and code of conduct.

• Administration

  • Maintain accurate kitchen records, including temperature logs, HACCP documentation, and inventory reports.
  • Participate in departmental meetings and operational briefings.
  • Ensure all kitchen equipment is maintained and any maintenance issues are reported promptly.
  • Support the implementation of hotel initiatives, standards, and operational procedures.

• Health, Safety & Compliance

  • Ensure compliance with all food safety, hygiene, health and safety regulations.
  • Promote a safe working environment and ensure safe handling of equipment and materials.
  • Adhere to hotel emergency, fire, and security procedures.
  • Ensure all colleagues follow established safety standards and practices.

Other Duties

• Attend all mandatory training sessions and meetings.
• Remain informed of industry trends and culinary developments.
• Represent The Chedi Katara professionally at all times.
• Perform any other reasonable duties assigned by management.

Acknowledgement

I acknowledge that I have read and understood the above Job Description and agree to perform my duties in accordance with the standards and expectations of The Chedi Katara Hotel & Resort.