Head of Kitchen

Responsibilities:

• Menu Development: Create and design innovative menus that cater to the tastes and preferences of hotel guests, ensuring a variety of culinary options.
• Food Preparation: Oversee the preparation and cooking of food, ensuring that all dishes meet high-quality standards and are presented attractively.
• Staff Management: Hire, train, and supervise kitchen staff, including sous chefs and line cooks, to maintain a well-functioning kitchen team.
• Inventory Management: Manage kitchen inventory, ensuring that all necessary ingredients and supplies are stocked and fresh, while also controlling food costs and waste.
• Quality Control: Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen.
• Guest Interaction: Occasionally interact with guests to receive feedback and customize menus to accommodate dietary restrictions or preferences.
• Collaboration: Work closely with other hotel departments, such as event planning, to cater to special events and functions held at the hotel.

Requirements: 

• Culinary Expertise: Strong knowledge of various cooking techniques and international cuisines, with the ability to create diverse and appealing dishes.
• Leadership Skills: Excellent leadership and team management abilities to motivate and inspire kitchen staff.
• Creativity: A passion for food and creativity in menu design and recipe development.
• Time Management: Ability to work under pressure and manage time effectively during peak service periods.
• Education: Formal culinary training or degree, along with relevant certifications, is preferred.