Head Chef

Key Responsibilities

• Lead the culinary team in delivering premium à la carte and buffet offerings
• Drive high-quality food presentation across breakfast, lunch, dinner, and room service
• Ensure hygiene, cleanliness, and food safety standards are consistently met
• Perform regular stock takes, manage purchasing, and liaise with suppliers
• Innovate and update seasonal menus in collaboration with management
• Monitor kitchen equipment and maintenance needs
• Oversee kitchen scheduling in line with budget and operational forecasts
• Enforce discipline, hygiene, grooming, and performance standards across the team
• Maintain accurate training records and support team growth
• Collaborate on F&B planning and attend operational meetings

Minimum Requirements

Only shortlisted candidates who meet the minimum criteria will be contacted.