Head Chef Required | Boutique Hospitality Property
Job Role Head Chef
Key Responsibilities
- Planning and executing daily buffet setups
- Robust knowledge of Continental cuisine
- Designing menus and improving food presentation
- Managing kitchen operations and hygiene standards
- Inventory control, food costing and wastage management
- Training and supervising kitchen staff
- Maintaining consistency in taste and quality
- Ability to handle guest preferences and special requests
Requirements :
- Minimum 3 to 5 years of experience as Head Chef or Sous Chef
- Good understanding of buffet operations
- Expertise in Continental cuisine
- Knowledge of kitchen SOPs and hygiene standards
- Strong leadership and team management skills
- Ability to work in a fast paced hospitality environment
What We Offer
- Competitive Salary
- Food and Accommodation
- Growth Opportunity with a Boutique Hospitality Brand
- Creative Working Environment