Chef – Hotel Kitchen Operations

About the role

The Chef will lead the hotel kitchen, ensuring high standards of food quality, presentation, hygiene, and guest satisfaction. This role combines hands‑on cooking with supervision of staff, inventory control, and menu development.

Key responsibilities

• Plan, prepare and supervise the preparation of high‑quality meals in line with company standards.
• Maintain consistency in taste, presentation, portion control and dietary requirements.
• Supervise and support kitchen staff during daily operations.
• Contribute to menu planning, development and continuous culinary improvement.
• Monitor food inventory, stock levels, storage conditions and product rotation.
• Control food costs, minimise waste and ensure efficient use of resources.
• Ensure compliance with HACCP, hygiene, food safety and health‑and‑safety standards.
• Maintain cleanliness and organization throughout the kitchen and storage areas.
• Collaborate with other hotel departments and support training and development of team members.

Required profile

• Proven culinary experience in cooking and meal preparation.
• Previous experience in a hotel or resort kitchen, preferably in all‑inclusive or buffet settings.
• Strong knowledge of food quality, hygiene and food safety standards.
• Experience supervising and coordinating kitchen staff.
• Understanding of inventory management, food cost control and waste management.
• Ability to work effectively in a fast‑paced, high‑pressure environment.
• Relevant culinary degree, diploma or professional certification is an advantage.

Required skills

• HACCP procedures
• Food safety compliance
• Inventory management
• Food cost control
• Waste management