Manage the entire Kitchen department from ensuring smooth day-to-day operations to achieving annual department objectives.

Oversee the entire food production process and ensure that HACCP principles are followed throughout the kitchen at all times to ensure food safety.

Create new dishes that are attractive to our guests.

Maintain a standard recipe for all menu items to ensure that the presentation, quality, portion and costing of dishes remain consistent.

Train and manage all staff in cooking menu items and special dishes to ensure that food quality remains high.

Establish targets, SOPs, schedules, policies and procedures and ensure compliance by all staff.

Continuous monitoring and evaluation of staff performance to ensure staff is aware of their performance and are provided feedback for further improvement.

Survey market for best vendors for groceries, dairy, fruits, vegetables and meat and poultry to ensure the hotel buys the best quality products at competitive prices.

Prepare & Monitor departmental budget to ensure expenses are managed.

Ensure proper operation and maintenance of all kitchen equipment to allow smooth operations and minimize repair and replacement expenses.

Work with the Marketing team to create menu items and packages to attract and retain guests consistently.

Required skills and qualifications

Working experience as a Head Chef

Excellent knowledge of menu engineering and costing

Specialized knowledge in Continental and Asian Cuisines

Excellent record of training and leading a food production team

Strong Communication and leadership skills

Working knowledge of industry best practices- HACCP etc.