Head Chef

Key Responsibilities: Implementing and maintaining food production standards that are cost-effective and tailored to meet changing guest eating trends. Inspiring and empowering employees in the kitchen to provide efficient, superior food and service to guests. Timely production of quality food at optimal cost under hygienic conditions, whilst effectively managing human resources and machinery. Consistently maintaining and upgrading food quality and presentation. Controlling food costs and forecasting on food production, as well as requisitioning. Organizing an efficient flow of production. Effective people management to maximize the potential and effectiveness of staff. Analyzing menu engineering & organizing monthly food promotion Working with Financial Controller in terms of budget and cost planning. Maintaining safe working conditions for all employees. Providing training and coaching to rank-and-file staff. Keeping informed of the hotel goal and objective and maximizing the role in delivering the hotel budgeted target. Ensuring compliance with HALAL requirements and guidelines that include sanitation standards. To proactively look into guest feedback where food is concerned and take proactive efforts to address it. Preparation of a budget and business plan. Prepare profit & loss for the management. Assisting on sales promotion activities. Requirements: Proven experience as a Head Chef or Senior Chef in a resort, hotel, or fine dining setting. Strong leadership, organizational, and communication skills. Expertise in menu development and cost control. Knowledge of local ingredients and sustainability practices is a plus. Culinary certification or relevant training is preferred.