Hotel Chef at Kest Professional Services

Key Responsibilities
Food Preparation and Quality Assurance:

• Develop and prepare high-quality dishes across various cuisines.
• Ensure consistency in taste, presentation, and portioning for all menu items.
• Innovate and introduce new recipes and seasonal menus in collaboration with the Executive Chef.
• Maintain strict quality control on all ingredients and final dishes.

Kitchen Operations Management:

• Supervise and coordinate kitchen activities, including food preparation, plating, and cooking.
• Oversee food inventory, storage, and ordering processes to minimize waste and optimize costs.
• Maintain cleanliness and organization in the kitchen and storage areas.

Team Leadership and Training:

• Lead, train, and mentor a team of junior chefs, sous chefs, and kitchen staff.
• Assign tasks, monitor performance, and provide constructive feedback.
• Ensure proper communication and collaboration within the kitchen team.

Compliance and Safety:

• Enforce food safety standards and health regulations (HACCP or equivalent).
• Conduct regular inspections to ensure compliance with hygiene protocols.
• Promote a culture of safety, hygiene, and cleanliness in all culinary operations.

Customer Engagement and Satisfaction:

• Interact with guests to address special dietary requests or preferences.
• Ensure guest satisfaction by maintaining high standards of food quality and service.

Requirements

• Education: Diploma or Degree in Culinary Arts, Hotel Management, or equivalent experience.
• Experience: Minimum of 7 - 8 years in a professional kitchen, preferably in a hotel setting.
• Certifications: Food safety certification (e.g., ServSafe, HACCP) is preferred.
• Knowledge: Strong understanding of kitchen operations, food costs, and budgeting.

Skills and Competencies:

• Culinary Expertise: Proficiency in multiple cuisines, menu planning, and recipe development.
• Leadership Skills: Ability to motivate, manage, and inspire the culinary team.
• Time Management: Efficiently handle high-pressure environments and large volumes of orders.
• Attention to Detail: Strong focus on food presentation, hygiene, and quality control.
• Adaptability: Ability to innovate and adapt to changing culinary trends and guest preferences.