Main Duties and Responsibilities
We are seeking a passionate and highly skilled individual to join us as our Chef for our Associate Restaurant in Resort. The incumbent will play an important role in strengthening our Employee Value Proposition for the Resort by providing a high-quality dining experience for our staff.
Key Responsibilities
Menu Planning:
- Design and develop a diverse and attractive menu that meets the needs and preferences of our Resort’s staff. Incorporate seasonal ingredients and local flavors to enhance the dining experience.
Food Preparation:
- Oversee the preparation and presentation of meals in the cafeteria, ensuring all dishes are prepared to the highest standards of taste, quality, and presentation.
Kitchen Management:
- Supervise and coordinate the activities of kitchen staff, including cooks and kitchen assistants. Provide training and guidance to ensure consistency and adherence to culinary standards.
- Monitor and maintain the quality of food and ingredients. Conduct regular inspections to ensure that all dishes meet the hotel’s quality and safety standards.
Inventory Management:
- Monitor, manage and maintain inventory levels, including ordering and purchasing of food and supplies.
- Oversee the proper storage of ingredients.
Health and Safety Compliance:
- Ensure that all food preparation and handling procedures comply with health and safety regulations. Maintain a clean and organized kitchen environment, including proper sanitation practices.
Guest Satisfaction:
- Address any feedback or concerns from staff regarding the cafeteria’s food and service.
Job Requirements:
- Diploma in Culinary or a relevant professional qualification
- 3 – 4 years of proven experience as Chef or Cook, preferably for cafes in a luxury hotel or resort.
- Proven experience of creative approach in developing menus.
- Strong knowledge in food safety and sanitization standards.
- Strong proficiency in kitchen equipment and techniques.
