About the Job

Key Responsibilities:

Culinary Leadership

• Lead and oversee all kitchen operations, including restaurants, banquets, room service, and special events.
• Develop innovative, seasonal, and guest-oriented menus in collaboration with the Food & Beverage team.
• Ensure consistency in food quality, taste, presentation, and portion control across all outlets.
• Stay updated with culinary trends and integrate modern techniques while respecting hotel brand standards.

Operational Management

• Supervise daily food preparation and service, ensuring smooth operations during peak hours.
• Enforce hygiene, sanitation, and food safety standards in compliance with HACCP and local health regulations.
• Oversee the maintenance and cleanliness of all kitchen equipment and facilities.
• Coordinate effectively with the service team to ensure timely delivery of meals.

Financial & Cost Control

• Prepare and manage the kitchen budget, forecasts, and financial performance reports.
• Monitor food costs, labor costs, and minimize wastage to maximize profitability.
• Source quality ingredients at competitive prices, negotiating with suppliers when needed.
• Implement portion control and inventory management systems.

Menu & Product Development

• Create and test new recipes, menus, and culinary concepts to enhance guest satisfaction.
• Develop special menus for banquets, holidays, and promotional events.
• Work closely with the Pastry Chef, Sous Chefs, and kitchen brigade to maintain menu variety and quality.

Staff Leadership & Development

• Recruit, train, and mentor the kitchen brigade, including Sous Chefs, Chefs de Partie, and Commis Chefs.
• Conduct regular training on culinary skills, hygiene standards, and service excellence.
 

Event & Banquet Support

• Plan and supervise menus for banquets, conferences, weddings, and catering events.
• Ensure smooth coordination with the banquet and service teams for large scale events.

Reporting & Administration

• Maintain accurate records of food production, inventory, wastage, and staff performance.

About You

Education and Experience

• Diploma or degree in Culinary Arts, Hotel Management, or a related field.
• Minimum 8 years of progressive culinary experience, with at least 5 years in an Executive Chef or senior leadership role in a reputable hotel/resort.
 

Skills and Attributes

• Exceptional interpersonal and communication skills (written and spoken), with fluency in English and preferably one or more additional languages.
 

Analytical skills

Communication

How To Apply

• Fill the Registration form and submit