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