Job description
🎯 MISSION
Assist the Executive Chef in planning, organizing, and managing the Kitchen & Stewarding operations. Oversee all kitchen activities in the absence of the Executive Chef, supervise kitchen and stewarding teams, maintain quality standards, ensure food safety and hygiene (HACCP), support staff training, and contribute to the profitability of the Food & Beverage Department.
🔑 KEY RESPONSIBILITIES
• Follow culinary trends with innovative presentation and fresh products. Conduct daily briefings, enforce training plans, and schedule kitchen staff according to business needs. Control food cost and kitchen expenses.
• Ensure work safety training and maintain the highest food safety and hygiene standards (HACCP). Support new buffet concepts and culinary innovations.
• Oversee kitchen equipment and facilities. Coordinate maintenance and cleaning, monitor temperatures of coolers/freezers, and report issues to Engineering promptly.
• Ensure sufficient kitchen supplies and proper stock turnover. Coordinate orders with the Food Storeroom.
• Ensure correct food temperatures and adherence to recipes in line with hotel food safety standards.
• Work closely with the F&B Department to ensure smooth kitchen operations.
• Coordinate menu preparation for special events with the Sales/Banqueting team.
• Design menus for restaurants and banquets and propose pricing based on cost requirements set by the F&B Director.
• Maintain strong communication with F&B service teams to ensure effective coordination.
• Contribute to the preparation of the kitchen’s annual budget.
• Manage recruitment, training, and staff development according to HR procedures and quality standards.
• Review customer feedback and quality scores, implementing improvement plans where needed.
• Perform other duties assigned by the supervisor.🎓 QUALIFICATIONS
Education & Training
• Culinary degree from an international hotel school or formal Western-style culinary apprenticeship
• Relevant professional culinary training
Knowledge & Skills
• Expertise in Fine Dining; Spanish, Italian, French, or other cuisines
• Banquet promotion planning
• Food cost control
• Buffet design and presentation concepts
• Positive attitude toward colleagues and guests
Experience
• Over 5 years in a similar position in hotels of comparable category and services.
