Head of Kitchen (4-Star Hotel) at Sunrose Consulting

Brilliantly positioned in an exclusive area of Lagos, our client’s hotel is a showcase of great art, a purveyor of privacy and a sanctuary of refined taste. It boasts of elegantly designed rooms, offering a boutique hotel experience of sophisticated style and quiet indulgence. Some of its facilities include a standard swimming pool, gym, restaurant and bar, and conference and banqueting facilities. To consistently maintain top-class service delivery, the hotel is now seeking to recruit an Head of Kitchen.

Reporting to the Operations Manager, you will be responsible for overseeing kitchen operations, creating menus, and ensuring high-quality food preparation in the hotel.

Key Responsibilities

• Menu Development: Create and design innovative menus that cater to the tastes and preferences of hotel guests, ensuring a variety of culinary options. 
• Food Preparation: Oversee the preparation and cooking of food, ensuring that all dishes meet high-quality standards and are presented attractively. 
• Staff Management: Hire, train, and supervise kitchen staff, including sous chefs and line cooks, to maintain a well-functioning kitchen team. 
• Inventory Management: Manage kitchen inventory, ensuring that all necessary ingredients and supplies are stocked and fresh, while also controlling food costs and waste. 
• Quality Control: Monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen. 
• Guest Interaction: Occasionally interact with guests to receive feedback and customize menus to accommodate dietary restrictions or preferences. 
• Collaboration: Work closely with other hotel departments, such as event planning, to cater to special events and functions held at the hotel. 

Skills and Qualifications

• Culinary Expertise: Strong knowledge of various cooking techniques and international cuisines, with the ability to create diverse and appealing dishes. 
• Leadership Skills: Excellent leadership and team management abilities to motivate and inspire kitchen staff.
• Creativity: A passion for food and creativity in menu design and recipe development. 
• Time Management: Ability to work under pressure and manage time effectively during peak service periods. 
• Education: Formal culinary training or degree, along with relevant certifications, is preferred.