Job Opening: Head Chef
Duties and Responsibilities
- Oversee the daily operations of the hotel’s kitchen and food preparation areas.
- Develop and implement innovative menu offerings that align with the hotel’s culinary concept and target market.
- Manage and schedule kitchen staff, ensuring proper staffing levels and efficient workflow.
- Ensure all food items are prepared to the highest standards of quality, taste, and presentation.
- Monitor food costs, inventory, and ordering to maintain profitability and minimize waste.
- Implement and enforce food safety, sanitation, and occupational health and safety protocols.
- Train and develop kitchen staff on culinary techniques, food preparation, and customer service.
- Collaborate with the food & beverage team to plan menus, cater events, and enhance the overall dining experience.
- Analyze customer feedback and sales data to identify areas for improvement.
Salary
- As per the company scale.
Job Requirements
- 5+ years of experience as a sous chef, executive sous chef, or head chef in a high-volume restaurant, hotel, or catering environment.
- Diploma or Level IV in Food Preparation.
- Culinary degree or formal training from a recognized institution.
- Strong leadership and team management skills.
- Expertise in a variety of cooking styles, techniques, and cuisines.
- Excellent problem-solving and decision-making abilities.
- Proficient in menu planning, cost control, and inventory management.
- Ability to work long hours, including nights, weekends, and holidays.
- Strong communication and interpersonal skills to interact with hotel staff and guests.
How to Apply
Submit your application, CV, and relevant documents via email to:
For more information, contact:
Tel: +251911231663 / +251930507221
