Head Chef

Business Performance

1. Set periodical budget & forecast
2. Analyze monthly P&L and month-end reports to identify deviation from business plan goals
3. Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

1. Develop and update departmental SOP Manual detailing standards of performance, policies and procedures, and service standards pertinent to the efficient operation of the kitchen in accordance with hotel policies, standards, and municipality requirements.
2. Work with Senior Culinary team and be responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing.
3. Supervise Senior Culinary team to run their kitchens at a high-quality level whilst maintaining acceptable food costs.
4. Oversee the planning and implementation of effective food promotions.
5. Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walkthroughs.
6. Ensure that a high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (FSSAI) are adhered to in the department.
7. Monitor food standards in each outlet and banquet.
8. Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondences are completed in an accurate and timely manner.
9. Motivate, supervise, and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
10. Interview, select, and recruit Senior Culinary team members.
11. Identify and develop team members with potential.
12. Conduct performance reviews with the team.
13. Develop, conduct, and maintain records of all staff training programs for team members focusing on their development needs, providing them with new skills to meet the changing needs of the business.
14. Prepare weekly staff schedules keeping in mind anticipated business operating budgets and standards of service.

Qualifications :

1. Diploma from a reputable Hospitality Management / Culinary school preferred.
2. Additional certification(s) in Food & Beverage will be an advantage.
3. Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally.
4. Excellent reading, writing, and oral proficiency in the English language.
5. Ability to speak other languages and basic understanding of local languages will be an advantage.
6. Good working knowledge of MS Excel, Word & PowerPoint.

Remote Work :

No

Employment Type :

Full-time