Head Cook Chef

Responsibilities:

1. Oversee kitchen operations, including food preparation, cooking, and presentation, ensuring the highest quality standards.
2. Develop innovative menus, incorporating seasonal and locally sourced ingredients while maintaining the hotel's culinary standards.
3. Manage kitchen staff, including training, scheduling, and performance evaluations, to foster a productive work environment.
4. Monitor inventory levels, control food costs, and ensure efficient use of resources.
5. Ensure compliance with food safety, hygiene, and sanitation regulations at all times.
6. Collaborate with management to plan special events, banquets, and VIP catering.

Qualifications:

1. At least 5 years of experience as a Head Chef or equivalent role in a five stars hotel or luxury dining establishment.
2. Culinary degree or certification from a recognized institution; additional certifications in food safety are preferred.

Skills:

1. Expertise in various cooking techniques and cuisines.
2. Strong leadership and team management abilities.
3. Excellent time management and organizational skills.
4. Creativity and attention to detail in food preparation and presentation.