head chef

.Key Responsibilities

A. Culinary Operations

• Supervise daily food preparation across all outlets
  
  Ensure high-quality presentation, taste, and portion consistency
  
  Develop menus suited for hotel/resort guests,
  
  Oversee food production for large groups, events, and functions.

B. Staff Leadership & Training

• Lead, motivate, and supervise the entire kitchen brigade
  
  Conduct training on culinary techniques, hygiene standards, and safety.
  
  Prepare staff schedules to ensure adequate coverage for peak hotel/resort operations.

C. Menu Planning & Innovation

• Create and update menus that reflect the hotel/resort's theme and guest preferences.
  
  Innovate dishes for special occasions, themed nights, and promotions.
  
  Ensure standard recipes and plating guides are followed.

D. Food Safety, Hygiene & Compliance

• Enforce strict compliance with food safety, sanitation, and cleanliness standards.
  
  Oversee proper handling, storage, and rotation of all food items
  
  Ensure all kitchen equipment is properly used, sanitized, and maintained.

E. Inventory, Cost Control & Budget Management

• Monitor food cost, waste management, and portion control.
  
  Maintain accurate inventory of supplies and coordinate with purchasing for orders.
  
  Work within budgetary constraints while maintaining high food quality.

F. Coordination & Guest Interaction

• Coordinate with F&B, Banquets, Front Office, and Purchasing for smooth operations.
  
  Provide support for VIP guest requests, special menus, and private dining events.
  
  Attend management meetings and provide operational updates.