Head Chef at Ngolu Hotel & Residences

Requirements:

• Diploma or degree in Culinary Arts, Hotel Management, or a related field.
• Minimum of 5 Years experience in a professional kitchen, with at least 2 years in a leadership role.
• Proven experience in a 4-star or higher hotel environment.
• Strong leadership, organizational, and communication skills.
• Expertise in international and local cuisines.
• Knowledge of food safety laws and HACCP standards.
• Ability to manage high-pressure environments and deliver consistent results.
• Proficiency in kitchen management systems and inventory software.

Responsibilities:

• Menu Development: Design and update menus for all outlets, incorporating seasonal ingredients, guest preferences, and culinary trends.
• Kitchen Operations: Oversee daily kitchen activities, including food preparation, cooking, plating, and cleanliness.
• Team Leadership: Recruit, train, and manage kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Quality Control: Ensure consistent food quality, presentation, and taste across all meals served.
• Cost Management: Monitor food costs, portion control, and inventory to maintain profitability and reduce waste.
• Health & Safety Compliance: Enforce hygiene and safety standards per food safety regulations.
• Vendor Management: Source and manage relationships with suppliers to ensure timely delivery of high-quality ingredients.
• Event Catering: Collaborate with the F&B and Events Manager to plan and execute catering for banquets, conferences, and special events.
• Guest Engagement: Interact with guests to receive feedback and tailor offerings to enhance satisfaction.
• Reporting: Prepare reports on kitchen performance, food costs, and staff productivity for senior management.