Head Chef

About the role

This role involves overseeing all daily operational and production activities in a hotel kitchen, including food preparation, cooking, and service across restaurant, room service, and banquet operations. You will manage the kitchen directly, ensure all dishes meet established recipe standards, portion sizes, and presentation requirements, and maintain the highest standards of food quality, hygiene, and safety.

Key responsibilities

• Oversee and supervise the entire process of food preparation, cooking, and presentation in the restaurant, room service, and banquet operations
• Ensure all dishes comply with established recipe standards, portion sizes, and aesthetic requirements
• Design and regularly update menus (breakfast, à la carte, buffet, and banquet) in line with trends and target market
• Calculate food costs to maintain efficiency without compromising quality
• Conduct recipe testing for new dishes before adding them to the menu
• Create and implement standardised recipes
• Schedule shifts and allocate tasks to kitchen staff
• Conduct training on hygiene standards, cooking techniques, and hotel workflows
• Perform staff performance evaluations and maintain discipline and teamwork in the kitchen
• Maintain kitchen hygiene standards according to food safety and HACCP principles
• Inspect the freshness of food supplies from suppliers
• Ensure kitchen equipment is functioning properly and safely
• Coordinate with suppliers for daily and weekly food orders
• Attend management meetings with other departments to ensure smooth operations
• Prepare regular food inventory stock reports

About you

• Experience in kitchen management and food production in a hotel or similar hospitality environment
• Knowledge of food safety standards and HACCP principles
• Ability to manage and train kitchen staff
• Strong understanding of recipe development and menu planning
• Experience with food cost management and inventory control