Chef at Universal Human Resource Consult

Job Summary

• The Chef is responsible for planning, preparing, and presenting high-quality meals that meet the hotel’s standards of taste, presentation, and hygiene.
• This role oversees all kitchen operations, ensures cost-effective food production, maintains food safety standards, and leads the culinary team to deliver exceptional dining experiences to guests.

Key Responsibilities
Menu Planning & Food Preparation:

• Plan and design menus that reflect the hotel’s brand, guest preferences, and seasonal ingredients.
• Oversee preparation, cooking, and presentation of meals to ensure consistent quality and portion control.
• Introduce innovative dishes, special menus, and themed buffets to enhance guest satisfaction.
• Supervise daily mise en place and ensure readiness for service periods.

Kitchen Operations Management:

• Manage daily kitchen operations to ensure efficiency, cleanliness, and compliance with standards.
• Assign duties to kitchen staff and monitor workflow to maintain timely food service.
• Ensure all kitchen equipment and utensils are properly maintained and in good working condition.
• Coordinate with other departments (Front Office, F&B, Procurement, Stores) to ensure smooth operations.

Food Safety & Hygiene:

• Enforce strict compliance with food safety, sanitation, and hygiene standards (HACCP).
• Conduct regular inspections of the kitchen, storage, and preparation areas.
• Ensure proper food storage, labeling, and rotation following FIFO/FEFO principles.
• Maintain accurate records of temperature logs and hygiene checklists.

Cost Control & Inventory Management:

• Work closely with the Cost Controller and Procurement team to monitor food costs and minimize wastage.
• Maintain accurate inventory of kitchen supplies and ingredients.
• Recommend cost-effective sourcing strategies and assist in stock ordering.
• Control portion sizes to achieve target food cost percentages.

Team Leadership & Training:

• Supervise, train, and motivate kitchen staff to maintain high culinary standards.
• Conduct regular team briefings, safety training, and performance appraisals.
• Foster teamwork, discipline, and a positive work environment in the kitchen.
• Ensure all staff adhere to uniform and grooming standards.

Guest Satisfaction & Quality Assurance:

• Ensure all meals are prepared and served in line with guest preferences and dietary requirements.
• Handle special requests and VIP meal orders with precision and creativity.
• Obtain feedback from guests and adjust menus or recipes as needed.
• Uphold the hotel’s reputation for quality dining experiences.

Qualifications & Experience

• Diploma or Degree in Culinary Arts, Hotel & Catering Management, or related field.
• Minimum of 5 years’ professional experience as a Chef in a hotel, resort, or fine-dining restaurant.
• Certification in Food Safety or HACCP is an advantage.
• Proven experience in menu creation, kitchen supervision, and cost management.

Skills & Competencies:

• Strong culinary and creative cooking skills.
• Excellent leadership and people management abilities.
• Knowledge of international and local cuisines.
• Sound understanding of food cost control, hygiene, and safety standards.
• Ability to work under pressure and meet deadlines.
• Attention to detail, presentation, and quality.
• Excellent organizational and communication skills.