Head Chef

Department: Kitchen. 

Reports To: Food & Beverage Manager / Hotel Operations Manager / General Manager. Supervises: Sous Chef, Cooks, Pastry Chef, Kitchen Assistants, Stewards, and Casual Kitchen  Staff. 

Job Purpose. 

To lead and manage all kitchen operations by ensuring the preparation and delivery of high quality, safe, and cost-effective meals that meet hotel standards and guest expectations. The  Head Chef is responsible for menu planning, food quality, kitchen staff supervision, cost control,  inventory management, hygiene compliance, and overall kitchen performance. 

Key Responsibilities. 

1. Kitchen Operations. 

∙ Plan, organize, and supervise all food production activities. 

∙ Ensure food is prepared and presented according to the hotel's quality standards. ∙ Coordinate food preparation to ensure timely service. 

∙ Maintain consistency in taste, quality, and portion sizes. 

∙ Develop and standardize recipes for all menu items. 

2. Menu Planning & Development. 

∙ Design seasonal and special event menus. 

∙ Introduce new dishes to enhance guest satisfaction and increase revenue. ∙ Ensure menus meet customer preferences while maintaining profitability. ∙ Consider dietary requirements and special requests. 

3. Staff Supervision. 

∙ Supervise and coordinate all kitchen staff. 

∙ Prepare duty rosters and work schedules. 

∙ Conduct daily kitchen briefings. 

∙ Train and mentor kitchen employees on food preparation, hygiene, and safety standards. ∙ Monitor employee performance and recommend promotions, disciplinary action, or  further training. 

4. Food Quality Control.

∙ Inspect ingredients before use. 

∙ Ensure meals meet hotel presentation and quality standards. 

∙ Monitor portion control to minimize wastage. 

∙ Taste food regularly to maintain consistency. 

5. Inventory & Cost Control. 

∙ Monitor stock levels of food and kitchen supplies. 

∙ Prepare purchase requisitions based on operational needs. 

∙ Conduct regular stock counts. 

∙ Minimize food wastage through proper planning and storage. 

∙ Control food costs and maintain budget targets. 

6. Hygiene, Health & Safety. 

∙ Ensure compliance with food safety, sanitation, and health regulations. ∙ Maintain cleanliness of the kitchen, equipment, and storage areas. 

∙ Ensure proper food storage and labeling. 

∙ Enforce the use of appropriate personal protective equipment (PPE). ∙ Ensure compliance with occupational health and safety procedures. 

7. Equipment Management. 

∙ Ensure all kitchen equipment is used correctly. 

∙ Report faulty equipment promptly. 

∙ Coordinate preventive maintenance with the maintenance department. ∙ Ensure proper handling and care of kitchen tools and machinery. 

8. Customer Service. 

∙ Respond professionally to guest feedback regarding food quality. 

∙ Handle special meal requests where possible. 

∙ Work closely with the service team to ensure excellent dining experiences. 9. Reporting & Administration. 

∙ Prepare daily kitchen production reports. 

∙ Report food wastage, breakages, and operational challenges. 

∙ Maintain records of stock, temperature logs, cleaning schedules, and food safety  documentation. 

∙ Participate in departmental meetings and budgeting. 

10. Coordination. 

∙ Work closely with the Food & Beverage, Procurement, Stores, Finance, Housekeeping,  and Maintenance departments to ensure smooth kitchen operations.

Qualifications. 

Education. 

∙ Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, Hospitality  Management, or a related field. 

∙ Food Safety and Hygiene Certification is an added advantage. 

Experience. 

∙ Minimum of 3–5 years of experience in a professional kitchen. ∙ At least 3 years in a supervisory or Head Chef role in a hotel or restaurant. 

Required Skills & Competencies. 

∙ Culinary expertise and creativity. 

∙ Leadership and team management. 

∙ Menu planning and recipe development. 

∙ Food costing and budgeting. 

∙ Inventory and stock management. 

∙ Knowledge of food safety and HACCP principles. 

∙ Excellent organizational and time management skills. 

∙ Problem-solving and decision-making. 

∙ Effective communication and interpersonal skills. 

∙ Ability to work under pressure in a fast-paced environment. 

∙ Computer literacy for basic reporting and inventory management. 

Working Conditions. 

∙ Requires standing for long periods. 

∙ Ability to work weekends, evenings, public holidays, and rotating shifts. ∙ Exposure to hot kitchen environments and heavy equipment. 

∙ Occasional lifting of food supplies and kitchen equipment.