Oversee all kitchen operations, ensuring high-quality food preparation and presentation to meet hotel standards.

Create and design innovative menus, considering seasonal ingredients and guest preferences, while managing food costs.

Manage and train kitchen staff, ensuring adherence to hygiene standards and efficient workflow in the kitchen.

Maintain inventory of food supplies, ordering ingredients as needed and minimizing waste to control expenses.

Ensure compliance with food safety regulations and maintain a clean and organized kitchen environment.

Collaborate with hotel management to plan special events and catering menus, ensuring seamless execution.

Monitor food quality and presentation, making adjustments as needed to maintain consistency and guest satisfaction.

Develop and implement standard recipes and cooking techniques to ensure consistent food quality.

Handle guest complaints and feedback regarding food quality, taking corrective actions to resolve issues promptly.

Supervise kitchen equipment maintenance, ensuring proper functioning and timely repairs to avoid disruptions.

Conduct regular staff meetings to communicate updates, address concerns, and foster a positive work environment.

Stay updated with culinary trends and techniques, incorporating new ideas into menu development and food presentation.

Crafting innovative and appealing menus that cater to diverse tastes and dietary needs.

Overseeing and participating in the preparation of high-quality dishes, ensuring consistency and taste.

Managing kitchen operations, including inventory, staff scheduling, and equipment maintenance.

Ensuring all dishes meet the highest standards of quality, presentation, and hygiene.

Training and mentoring kitchen staff to maintain culinary excellence and efficiency.

Managing food costs and minimizing waste to maximize profitability without compromising quality.

Maintaining strict hygiene and sanitation standards in the kitchen to ensure food safety.

Liaising with suppliers to source the best ingredients at competitive prices.

Gathering and responding to customer feedback to improve menu offerings and service.

Creating and testing new recipes to keep the menu fresh and exciting.

Operating and maintaining kitchen equipment safely and efficiently.

Monitoring and managing food inventory to minimize spoilage and ensure availability.

Menu Planning and Development: Design innovative and cost-effective menus, considering seasonal ingredients and dietary requirements.

Food Preparation and Cooking: Oversee the preparation, cooking, and presentation of food to ensure quality and consistency.

Kitchen Management: Manage kitchen staff, including hiring, training, and scheduling, to ensure efficient operations.

Inventory Control: Monitor and manage food inventory, ordering supplies as needed to minimize waste and control costs.

Quality Control: Ensure all food meets high standards for taste, presentation, and hygiene, adhering to food safety regulations.

Cost Management: Control food costs by optimizing recipes, minimizing waste, and negotiating with suppliers.

Equipment Maintenance: Ensure kitchen equipment is properly maintained and in good working order, arranging for repairs as needed.

Hygiene and Sanitation: Enforce strict hygiene and sanitation standards in the kitchen to prevent foodborne illnesses.

Staff Training: Train kitchen staff on proper food handling, cooking techniques, and safety procedures.

Customer Service: Address customer feedback and resolve any issues related to food quality or service.

Recipe Development: Create and test new recipes to keep the menu fresh and appealing.

Supplier Management: Build and maintain relationships with food suppliers to ensure quality and timely delivery of ingredients.

Menu Pricing: Determine appropriate pricing for menu items to ensure profitability while remaining competitive.

Compliance: Ensure compliance with all health and safety regulations, including food handling and storage.

Team Leadership: Provide leadership and guidance to the kitchen team, fostering a positive and productive work environment.