Head Chef

Summary

The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen. The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health & Safety audit compliance.

• Provides the strategic direction for kitchen department.
• Oversee all kitchen operations, including food preparation, cooking, and presentation.
• Calculating menu costs and set appropriate pricing in conjunction with the F&B Manager to achieve profit margins.
• Menu engineering:
  Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&B outlets, the budget and strategic direction of the hotel.
• Incorporating seasonal ingredients and guest preferences into the menu.
• Lead and manage the kitchen team.
• Recruit, onboard, train, and motivate kitchen team.
• Create staff schedules and ensure proper staffing levels during peak hours and events.
• Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.
• Fostering a positive work environment for all team members.
• Lead by example to ensure outstanding guest service and professionalism.
• Maintain strict quality control standards to meet or exceed guest expectations.
• Taste and inspect all dishes before they leave the kitchen.
• Takes responsibility for the kitchen budgeting and forecasting process.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food quality and ensure consistency in taste and presentation.
• Control inventory, manage ordering, and reduce waste by optimizing food cost control.
• Develop and maintain relationships with suppliers to source the best quality ingredients.
• Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.
• Ensure kitchen equipment is properly maintained and in good working condition.
• Stay current with culinary trends and continuously innovate menu offerings.
• Actively seek live guest feedback in the restaurants(s).
• Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.
• Create and implement standard operating procedures for the kitchen.
• Ensures that all menus are supported by hotel standard “technical data sheet”, with picture, and that information is easily available in the outlets.
• Plan and execute special events, catering services, and private dining experiences.
• Collaborate with event planners or clients to create customized menus.

• Leadership
• Communication
• Commercial awareness
• Culinary creativity
• Delegation
• Planning & Time management
• Attention to detail
• Driving results
• Teamwork
• Flexibility
• Agility

• Minimum of 2 years of experience as an Executive Sous Chef within a similar type of hotel / F&B outlets.
• Bachelor’s degree in culinary arts or similar field.
• Advanced Food safety and hygiene Certification
• Language requirement: professional English

Executive

Full‑time

Management and Manufacturing

Hospitality, Accommodation and Food Services, and Food and Beverage Services