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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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