Posted 30+ days ago

Experience

5 - 10 Years

Education

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Gender

Not Mentioned

Vacancy

1 Vacancy

Job Description

Roles & Responsibilities

Assist the Executive Chef in managing kitchen costs and maintaining profitability.

  • Supervise food preparation and production, ensuring quality, portioning, and presentation meet standards.
  • Monitor ordering, receiving, and storage of food products and supplies.
  • Maintain kitchen equipment and ensure cleanliness and proper functioning.
  • Plan and develop menus in coordination with management.
  • Ensure compliance with company policies, procedures, and government regulations.
  • Manage, train, and motivate kitchen staff to achieve objectives and support professional growth.
  • Evaluate staff performance, provide feedback, and collaborate with HR on recruitment, promotions, and salary reviews.
  • Handle customer requests regarding special dietary needs and requirements.
  • Stay updated on industry trends and implement improvements to maintain competitiveness.
  • Desired Candidate Profile

    • Certified Chef de Cuisine or Culinary Arts Diploma.
    • Proven management experience in a similar culinary environment.
    • Strong knowledge of kitchen policies, procedures, and their implementation.
    • Excellent understanding of Food Safety, HACCP, sanitation, and personal hygiene standards.
    • Ability to maintain and enforce high quality control standards.
    • Highly organized, systematic, and detail-oriented.
    • Excellent interpersonal, communication, and team management skills
    • Strong leadership with the ability to coach, mentor, and lead by example in a multicultural environment.
    • Effective planning, budgeting, and cost-control abilities.
    • Strong problem-solving skills with a cooperative team spirit.

    Company Industry

    Department / Functional Area

    Keywords

    • Head Chef

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