Head Chef at Reposebay Human Resources Limited

Description 

• Create innovative and diverse menus that cater to different guest preferences and dietary needs.
• Stay updated with culinary trends and incorporate new ideas into menu offerings.
• Develop seasonal menus and special event menus.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Ensure proper staffing levels to meet demand and maintain kitchen efficiency.
• Coordinate and delegate tasks to kitchen team member
• Oversee the preparation, cooking, and presentation of all dishes to meet quality and presentation standards.
• Maintain consistency in taste, portion sizes, and plating techniques.
• Ensure that food is prepared and served on time to meet guest expectations.
• Uphold high standards of food quality, taste, and presentation.
• Monitor kitchen practices to ensure adherence to food safety and sanitation regulations.
• Conduct regular inspections of equipment, ingredients, and workspaces to maintain cleanliness and hygiene.
• Manage food inventory to minimize waste and control costs.
• Monitor portion control to optimize ingredient usage and reduce expenses.
• Collaborate with management to set pricing strategies that balance cost and profitability.
• Problem-solving abilities and the capacity to handle high-pressure situations.
• Flexibility to work evenings, weekends, and holidays as required by the hotel's operational needs.

Requirements

• Interested candidates should possess a Bachelor's Degree in relevant fields with 1 - 3 years work experience.