Sous Chef / Head Chef (Hotel Hiring)

We are seeking a highly skilled and experienced Sous Chef and Head Chef to lead our culinary team within a prestigious hotel environment.

The ideal candidate will possess a passion for creating exceptional dining experiences, strong leadership abilities, and a proven track record in a high-volume, quality-focused kitchen. This role requires a creative individual capable of managing all aspects of kitchen operations, from menu design and food preparation to staff training and inventory control, all while maintaining the highest standards of hygiene and customer satisfaction. The successful candidate will be instrumental in upholding the hotel's reputation for culinary excellence and contributing to an unforgettable guest experience.

• Oversee and manage all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and quality across all dishes.
• Develop and implement innovative and appealing menus that reflect seasonal ingredients, culinary trends, and guest preferences, while adhering to budgetary guidelines and food cost targets.
• Lead, mentor, and train kitchen staff, fostering a positive and productive work environment, conducting performance reviews, and ensuring adherence to company standards and policies.
• Manage inventory, ordering, and stock rotation to minimize waste, optimize food costs, and ensure a consistent supply of high-quality ingredients.
• Ensure strict compliance with all health, safety, and hygiene regulations (e.g., HACCP, local food safety standards) within the kitchen.
• Collaborate with the General Manager and F&B Manager on strategic planning, budgeting, promotional activities, and special events.
• Maintain high standards of food quality, presentation, and taste, conducting regular quality checks and tasting sessions.
• Handle guest feedback and resolve any food-related issues promptly and professionally to ensure guest satisfaction.
• Monitor kitchen equipment maintenance and ensure a clean, organized, and efficient workspace at all times.
• Contribute to the overall success of the hotel's food and beverage department by achieving financial targets and enhancing the guest dining experience.