Job Responsibilities
Managing and supervising the kitchen operations.
Supervise chefs and kitchen staff to ensure smooth and efficient food production.
Ensure all dishes are prepared and presented according to the hotel’s quality and hygiene standards.
Monitor food quality, portion control, and consistency.
Assist with menu planning, recipe development, and daily kitchen preparation.
Monitor kitchen stock, ingredients, and proper food storage to minimize wastage.
Ensure compliance with food safety, sanitation, and health regulations.
Train, guide, and motivate kitchen staff.
Maintain cleanliness, discipline, and proper organization within the kitchen.
Qualification & Experience
Candidates should have relevant culinary qualifications and proven experience in a reputable hotel, restaurant, or hospitality establishment.