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Job Summary:
The Head Chef at The Park Hotel will oversee all culinary operations across our diverse dining facilities, including a restaurant, bar, private dining area, and conference and banqueting operations accommodating up to 300 guests. Your leadership will ensure the delivery of exceptional dining experiences, maintaining the highest standards of food quality, presentation, and guest satisfaction.
The Head Chef is integral to upholding The Park Hotel's culinary excellence and enhancing guest satisfaction. If you are a passionate and experienced culinary professional committed to delivering outstanding dining experiences, we invite you to join our team.
Culinary Leadership: Direct and manage the kitchen team, including sous chefs, chef de parties, commis chefs, and kitchen assistants, ensuring efficient and harmonious kitchen operations.
Menu Development: Design and implement innovative menus for all dining outlets, considering guest preferences, dietary requirements, and seasonal ingredients, while aligning with current culinary trends.
Quality Assurance: Maintain consistent excellence in food preparation and presentation, upholding the hotel's reputation for high-quality dining experiences.
Event Coordination: Collaborate with the events team to plan and execute menus for conferences, banquets, and private functions, ensuring seamless service for large-scale events.
Cost Management: Monitor food costs, manage inventory, and minimize waste to achieve financial targets without compromising quality.
Team Development: Recruit, train, and mentor kitchen staff, fostering a culture of continuous improvement and professional growth.
Health and Safety Compliance: Ensure all kitchen operations comply with health and safety regulations, maintaining a clean and safe working environment.
Supplier Relations: Establish and maintain relationships with suppliers to source the best quality ingredients at competitive prices.
Operational Efficiency: Oversee kitchen equipment maintenance and ensure all culinary tools are in optimal working condition.
Experience: Proven experience as a Head Chef in a high-volume hotel or conference centre with significant C&B operations.
Culinary Expertise: Extensive knowledge of diverse cuisines, modern cooking techniques, and menu development.
Leadership Skills: Strong leadership and team management abilities, with experience in training and developing kitchen staff.
Financial Acumen: Proficiency in managing budgets, controlling costs, and maximizing profitability.
Communication: Excellent interpersonal and communication skills to collaborate effectively with staff and management.
Adaptability: Ability to thrive in a fast-paced environment and adapt to changing guest needs and preferences.
Qualifications: Culinary degree or equivalent professional certification; food safety and hygiene certifications are essential.
