Job Summary
we are seeking an experienced and hands-on Head Chef to lead the full kitchen operation, including restaurant, banqueting, conferencing, and room service. This role requires a strong operational leader who can balance food quality, cost control, team management, and consistency across all service areas. The successful candidate will be responsible for delivering a professional and efficient culinary operation aligned with brand standards and commercial objectives.
Key Responsibilities include:
- Oversee all kitchen operations, ensuring consistent food quality and service standards.
- Lead menu planning and implementation for restaurant and banqueting functions.
- Manage food cost, stock control, purchasing, and supplier relationships.
- Ensure strict compliance with hygiene, food safety, and regulatory standards.
- Lead, train, and manage the kitchen team, including scheduling and performance management.
- Work closely with F&B and Sales to execute conferences, events, and group bookings efficiently.
- Contribute to budgeting, forecasting, and financial performance of the department.
Qualifications and Competencies:
- Minimum 4–5 years’ experience as an Head Chef or Senior Sous Chef in a hotel environment.
- Proven experience managing banqueting and conference catering.
- Strong knowledge of cost control and kitchen financial management.
- Solid leadership capability with experience managing medium to large teams.
- Ability to perform in a structured, high-demand operational environment.
- Professional, disciplined, and detail-oriented
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