Chef at Universal Human Resource Consult

Job Summary

The Chef is responsible for planning, preparing, and presenting high-quality meals that meet the hotel's standards of taste, presentation, and hygiene. This role oversees all kitchen operations, ensures cost-effective food production, maintains food safety standards, and leads the culinary team to deliver exceptional dining experiences to guests. This position offers a great opportunity for career growth.

Key Responsibilities

Menu Planning & Food Preparation

• Plan and design menus that reflect the hotel's brand, guest preferences, and seasonal ingredients
• Oversee preparation, cooking, and presentation of meals to ensure consistent quality and portion control
• Introduce innovative dishes, special menus, and themed buffets to enhance guest satisfaction
• Supervise daily mise en place and ensure readiness for service periods

Kitchen Operations Management

• Manage daily kitchen operations to ensure efficiency, cleanliness, and compliance with standards
• Assign duties to kitchen staff and monitor workflow to maintain timely food service
• Ensure all kitchen equipment and utensils are properly maintained and in good working condition
• Coordinate with other departments (Front Office, F&B, Procurement, Stores) to ensure smooth operations

Food Safety & Hygiene

• Enforce strict compliance with food safety, sanitation, and hygiene standards (HACCP)
• Conduct regular inspections of the kitchen, storage, and preparation areas
• Ensure proper food storage, labeling, and rotation following FIFO/FEFO principles
• Maintain accurate records of temperature logs and hygiene checklists

Cost Control & Inventory Management

• Work closely with the Cost Controller and Procurement team to monitor food costs and minimize wastage
• Maintain accurate inventory of kitchen supplies and ingredients
• Recommend cost-effective sourcing strategies and assist in stock ordering
• Control portion sizes to achieve target food cost percentages