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.

KEY RESPONSIBILITIES

• 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.

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.

KEY COMPETENCIES

Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:

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

BACKGROUND

• Minimum of 2 years of experience as an Executive Sous Chef / Head Chef in a branded 5-star hotel.
• Bachelor’s degree in culinary arts or similar field.
• Advanced Food safety and hygiene Certification