Hotel Chef

An exciting opportunity has arisen for a motivated professional. Position Overview: - A Hotel Chef is responsible for the planning, preparation, and supervision of all food production in the hotel. - They ensure meals are delicious, safe, well-presented, and prepared according to hotel standards. Key Responsibilities: - Prepare and cook meals for guests (restaurant, room service, events, buffet, etc.) - Follow recipes and portion control standards - Ensure food quality, taste, and presentation meet hotel standards - Supervise cooking processes to avoid waste or mistakes - Create and update menus (à la carte, buffet, banquet, special events) - Introduce new dishes and seasonal specials - Consider guest preferences, dietary needs, and cost control - Work with management on pricing and profitability - Supervise kitchen staff (cooks, stewards, kitchen assistants) - Assign duties and monitor performance - Train junior kitchen staff - Maintain discipline and teamwork in the kitchen - Check freshness and quality of ingredients - Ensure correct storage of food items - Taste dishes before service - Maintain consistency in every meal served - Ensure strict kitchen cleanliness - Follow food safety and sanitation standards (no contamination) - Make sure staff wear proper uniforms and maintain hygiene - Prevent food spoilage and health risk - Work with the storekeeper to request supplies - Reduce kitchen waste and control food cost - Check portion sizes to avoid overuse of ingredients - Work with purchasing on food orders - Coordinate with service staff for smooth meal service - Support events, banquets, and special guest requests Skills: Required: - Culinary skills and creativity - Leadership and team management - Knowledge of food safety standards - Good time management - Attention to detail - Ability to work under pressure.