Job Purpose:

Exhibits strong culinary talents in all aspects of culinary by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of managed areas. Supervises all kitchens as well as other food operations in the hotel to ensure consistent, high-quality products are produced. Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.

Duties Responsibilities:

Curate creative, authentic, elegant and appropriate, signature menus across all outlets.Ensure that the quality, taste and presentation of food prepared is in line with Standard’s production and brand standardsConduct food tasting sessions and guide staff for new menu implementationEnsure all products sourced are of the highest quality and adhere to relevant ethical and sustainable procurement requirementsEnsure that a high level of food safety and hygiene standards are adhered toImplement and monitor portion control procedures using standard recipe cardsAnnalise food costs and ensure that expenses and requisitions are in line with budget and forecastMaintain control over purchase orders and requisitionsMonitor inventory turnover and slow-moving itemsEnsure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to the hotel’s and brand’s specificationsRegularly check stores and refrigerators and be responsible for the proper storing and recycling of leftoversEnsure smooth and effective communication among all kitchens and other departmentsUpdate menu recipe cards and complete menu planning for promotions as requiredMotivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organizationInterview, select and recruit team members in line with the Standard’s recruiting guidelinesConduct performance reviews with team membersDevelop, conduct and maintain records of all staff training programs for team members, focusing on their development needs and providing them with new skillsPrepare weekly staff schedules keeping in mind anticipated business needs, operating budgets and standards of serviceConduct monthly departmental meetings to provide information to team membersBe well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed

Other Responsibilities:

Ensure a service- oriented culture focusing on guests’ needsEstablish and manage a strong working relationship with consultant group Maximal conceptsBe well versed in the hotel’s fire and life safety emergency proceduresApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Build strong working relationships with other culinary and hotel departmentsAttend all briefings, meetings and trainings as assigned by managementAttend meetings with senior management to discuss future business strategies and review ongoing action plans and progressMaintain the highest standard of personal appearance and cleanlinessPerform other duties assigned by the management

Knowledge and Experience

Secondary / High school educationAdditional certifications in culinary will be an advantageMinimum 5 years of relevant experience as Head of Kitchen in a hotel or individual restaurants with high standards.

Competencies

Strong leadership, interpersonal and training skillsCreative and passionateHands onUp to date with market trendsGood communication and customer contact skillsLuxury service oriented with an eye for detailAbility to work well in stressful and high-pressure situationsA team player and self-starter

Job Purpose:

Exhibits strong culinary talents in all aspects of culinary by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of managed areas. Supervises all kitchens as well as other food operations in the hotel to ensure consistent, high-quality products are produced. Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.

Duties Responsibilities:

Curate creative, authentic, elegant and appropriate, signature menus across all outlets.Ensure that the quality, taste and presentation of food prepared is in line with Standard’s production and brand standardsConduct food tasting sessions and guide staff for new menu implementationEnsure all products sourced are of the highest quality and adhere to relevant ethical and sustainable procurement requirementsEnsure that a high level of food safety and hygiene standards are adhered toImplement and monitor portion control procedures using standard recipe cardsAnnalise food costs and ensure that expenses and requisitions are in line with budget and forecastMaintain control over purchase orders and requisitionsMonitor inventory turnover and slow-moving itemsEnsure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to the hotel’s and brand’s specificationsRegularly check stores and refrigerators and be responsible for the proper storing and recycling of leftoversEnsure smooth and effective communication among all kitchens and other departmentsUpdate menu recipe cards and complete menu planning for promotions as requiredMotivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organizationInterview, select and recruit team members in line with the Standard’s recruiting guidelinesConduct performance reviews with team membersDevelop, conduct and maintain records of all staff training programs for team members, focusing on their development needs and providing them with new skillsPrepare weekly staff schedules keeping in mind anticipated business needs, operating budgets and standards of serviceConduct monthly departmental meetings to provide information to team membersBe well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed

Other Responsibilities:

Ensure a service- oriented culture focusing on guests’ needsEstablish and manage a strong working relationship with consultant group Maximal conceptsBe well versed in the hotel’s fire and life safety emergency proceduresApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Build strong working relationships with other culinary and hotel departmentsAttend all briefings, meetings and trainings as assigned by managementAttend meetings with senior management to discuss future business strategies and review ongoing action plans and progressMaintain the highest standard of personal appearance and cleanlinessPerform other duties assigned by the management

Knowledge and Experience

Secondary / High school educationAdditional certifications in culinary will be an advantageMinimum 5 years of relevant experience as Head of Kitchen in a hotel or individual restaurants with high standards.

Competencies

Strong leadership, interpersonal and training skillsCreative and passionateHands onUp to date with market trendsGood communication and customer contact skillsLuxury service oriented with an eye for detailAbility to work well in stressful and high-pressure situationsA team player and self-starter

Job Purpose:

Exhibits strong culinary talents in all aspects of culinary by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of managed areas. Supervises all kitchens as well as other food operations in the hotel to ensure consistent, high-quality products are produced. Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.

Duties Responsibilities:

Curate creative, authentic, elegant and appropriate, signature menus across all outlets.Ensure that the quality, taste and presentation of food prepared is in line with Standard’s production and brand standardsConduct food tasting sessions and guide staff for new menu implementationEnsure all products sourced are of the highest quality and adhere to relevant ethical and sustainable procurement requirementsEnsure that a high level of food safety and hygiene standards are adhered toImplement and monitor portion control procedures using standard recipe cardsAnnalise food costs and ensure that expenses and requisitions are in line with budget and forecastMaintain control over purchase orders and requisitionsMonitor inventory turnover and slow-moving itemsEnsure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to the hotel’s and brand’s specificationsRegularly check stores and refrigerators and be responsible for the proper storing and recycling of leftoversEnsure smooth and effective communication among all kitchens and other departmentsUpdate menu recipe cards and complete menu planning for promotions as requiredMotivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organizationInterview, select and recruit team members in line with the Standard’s recruiting guidelinesConduct performance reviews with team membersDevelop, conduct and maintain records of all staff training programs for team members, focusing on their development needs and providing them with new skillsPrepare weekly staff schedules keeping in mind anticipated business needs, operating budgets and standards of serviceConduct monthly departmental meetings to provide information to team membersBe well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed

Other Responsibilities:

Ensure a service- oriented culture focusing on guests’ needsEstablish and manage a strong working relationship with consultant group Maximal conceptsBe well versed in the hotel’s fire and life safety emergency proceduresApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Build strong working relationships with other culinary and hotel departmentsAttend all briefings, meetings and trainings as assigned by managementAttend meetings with senior management to discuss future business strategies and review ongoing action plans and progressMaintain the highest standard of personal appearance and cleanlinessPerform other duties assigned by the management

Knowledge and Experience

Secondary / High school educationAdditional certifications in culinary will be an advantageMinimum 5 years of relevant experience as Head of Kitchen in a hotel or individual restaurants with high standards.

Competencies

Strong leadership, interpersonal and training skillsCreative and passionateHands onUp to date with market trendsGood communication and customer contact skillsLuxury service oriented with an eye for detailAbility to work well in stressful and high-pressure situationsA team player and self-starter

Job Purpose:

Exhibits strong culinary talents in all aspects of culinary by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance of managed areas. Supervises all kitchens as well as other food operations in the hotel to ensure consistent, high-quality products are produced. Responsible for guiding and developing staff. Ensures exemplary sanitation and food safety standards are achieved whilst minimizing food wastage.

Duties Responsibilities:

Curate creative, authentic, elegant and appropriate, signature menus across all outlets.Ensure that the quality, taste and presentation of food prepared is in line with Standard’s production and brand standardsConduct food tasting sessions and guide staff for new menu implementationEnsure all products sourced are of the highest quality and adhere to relevant ethical and sustainable procurement requirementsEnsure that a high level of food safety and hygiene standards are adhered toImplement and monitor portion control procedures using standard recipe cardsAnnalise food costs and ensure that expenses and requisitions are in line with budget and forecastMaintain control over purchase orders and requisitionsMonitor inventory turnover and slow-moving itemsEnsure that purchasing, receiving and storage are efficiently handled and that the goods purchased conform to the hotel’s and brand’s specificationsRegularly check stores and refrigerators and be responsible for the proper storing and recycling of leftoversEnsure smooth and effective communication among all kitchens and other departmentsUpdate menu recipe cards and complete menu planning for promotions as requiredMotivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organizationInterview, select and recruit team members in line with the Standard’s recruiting guidelinesConduct performance reviews with team membersDevelop, conduct and maintain records of all staff training programs for team members, focusing on their development needs and providing them with new skillsPrepare weekly staff schedules keeping in mind anticipated business needs, operating budgets and standards of serviceConduct monthly departmental meetings to provide information to team membersBe well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed

Other Responsibilities:

Ensure a service- oriented culture focusing on guests’ needsEstablish and manage a strong working relationship with consultant group Maximal conceptsBe well versed in the hotel’s fire and life safety emergency proceduresApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Build strong working relationships with other culinary and hotel departmentsAttend all briefings, meetings and trainings as assigned by managementAttend meetings with senior management to discuss future business strategies and review ongoing action plans and progressMaintain the highest standard of personal appearance and cleanlinessPerform other duties assigned by the management

Knowledge and Experience

Secondary / High school educationAdditional certifications in culinary will be an advantageMinimum 5 years of relevant experience as Head of Kitchen in a hotel or individual restaurants with high standards.

Competencies

Strong leadership, interpersonal and training skillsCreative and passionateHands onUp to date with market trendsGood communication and customer contact skillsLuxury service oriented with an eye for detailAbility to work well in stressful and high-pressure situationsA team player and self-starter