CHEF

Job Summary

We are seeking an experienced and creative Chef to oversee food preparation and ensure the consistent delivery of high-quality meals while maintaining excellent standards of taste, presentation, hygiene, and food safety.

Key Responsibilities

1. Food Preparation & Production

• Prepare and cook a variety of dishes according to established recipes and quality standards.
  
• Ensure all meals are prepared with consistent taste, quality, and presentation.
  
• Manage food preparation for breakfast, lunch, dinner, events, room service, and other hotel requirements.
  
• Ensure proper portion sizes and presentation standards are maintained.
  
• Develop or recommend new dishes and menu ideas where required.
  

2. Kitchen Operations

• Coordinate daily kitchen activities and ensure smooth food production.
  
• Organize workstations and ensure all kitchen equipment and utensils are properly maintained.
  
• Monitor food preparation timelines to ensure orders are delivered promptly.
  
• Coordinate effectively with waiters, restaurant staff, hotel management, and other departments.
  
• Maintain an organized and efficient kitchen environment.
  

3. Food Safety & Hygiene

• Maintain high standards of food hygiene, cleanliness, and sanitation.
  
• Ensure proper food handling, storage, preparation, and temperature control.
  
• Follow applicable food safety and health regulations.
  
• Ensure kitchen equipment, work surfaces, utensils, and storage areas are kept clean and sanitary.
  
• Monitor food quality and remove spoiled or unsafe ingredients from use.
  

4. Inventory & Cost Control

• Monitor food supplies, ingredients, and kitchen inventory.
  
• Check the quality and quantity of ingredients received.
  
• Assist with stock-taking and report shortages or discrepancies.
  
• Minimize food wastage through proper storage, preparation, and portion control.
  
• Work with management to control food costs and improve kitchen efficiency.
  

5. Menu & Recipe Management

• Follow approved menus and recipes consistently.
  
• Contribute ideas for menu development based on customer preferences and market trends.
  
• Assist with food costing and portion planning.
  
• Maintain consistency in recipes, ingredients, taste, and presentation.
  

6. Team Supervision & Training

• Supervise kitchen assistants, cooks, and other kitchen staff as required.
  
• Assign tasks and coordinate kitchen staff during service.
  
• Train junior kitchen staff on food preparation, hygiene, and kitchen procedures.
  
• Promote teamwork, discipline, and professionalism within the kitchen.
  

7. Guest Satisfaction

• Ensure meals meet expected quality and presentation standards.
  
• Respond appropriately to food-related guest feedback and special requests.
  
• Accommodate reasonable dietary requirements and food preferences where possible.
  
• Work with hotel management to address food quality or service concerns.
  

Requirements

• Minimum of 4–5 years of relevant culinary experience, preferably in a hotel, restaurant, or hospitality environment.
  
• Culinary qualification or professional culinary training is an advantage.
  
• Strong knowledge of food preparation and kitchen operations.
  
• Good understanding of food safety, hygiene, and sanitation standards.
  
• Experience with menu execution, portion control, and food presentation.
  
• Knowledge of food costing, inventory management, and waste reduction.
  
• Ability to work efficiently under pressure in a busy kitchen environment.
  
• Strong organizational and time-management skills.
  
• Good communication and teamwork skills.
  
• Creativity and attention to detail.
  
• Ability to maintain consistent food quality and presentation.
  

Key Competencies

• Food Preparation & Cooking
  
• Menu Execution
  
• Food Presentation
  
• Kitchen Operations
  
• Food Safety & Hygiene
  
• Food Cost Control
  
• Inventory Management
  
• Portion Control
  
• Team Supervision
  
• Creativity
  
• Time Management
  
• Attention to Detail
  
• Guest Service