SUMMARY

The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.

The Head Chef will ensure to deliver the following business objectives subject to the budget and annual targets: food cost %, food revenue, payroll %, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health & Safety audit compliance.

KEY RESPONSIBILITIES

• Provides the strategic direction for kitchen department.

• Oversee all kitchen operations, including food preparation, cooking, and presentation.

• Calculating menu costs and set appropriate pricing in conjunction with the F&B Manager to achieve profit margins.

• Menu engineering: Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&B outlets, the budget and strategic direction of the hotel.

• Incorporating seasonal ingredients and guest preferences into the menu.

• Lead and manage the kitchen team.

• Recruit, onboard, train, and motivate kitchen team.

• Create staff schedules and ensure proper staffing levels during peak hours and events.

• Conducting regular 1:1 meeting with the employees, the yearend performance reviews, and providing continuous feedback.

• Fostering a positive work environment for all team members.

• Lead by example to ensure outstanding guest service and professionalism.

• Maintain strict quality control standards to meet or exceed guest expectations.

• Taste and inspect all dishes before they leave the kitchen.

• Takes responsibility for the kitchen budgeting and forecasting process.

• Ensure compliance with food safety, hygiene, and sanitation standards.

• Monitor food quality and ensure consistency in taste and presentation.

• Control inventory, manage ordering, and reduce waste by optimizing food cost control.

• Develop and maintain relationships with suppliers to source the best quality ingredients.

• Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.

• Ensure kitchen equipment is properly maintained and in good working condition.

• Stay current with culinary trends and continuously innovate menu offerings.

• Actively seek live guest feedback in the restaurants(s).

• Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.

• Create and implement standard operating procedures for the kitchen.

• Ensures that all menus are supported by hotel standard “technical data sheet”, with picture, and that information is easily available in the outlets.

• Plan and execute special events, catering services, and private dining experiences.

• Collaborate with event planners or clients to create customized menus.