Head Chef

Overview

Key Responsibilities

• Operational
• Lead and supervise the daily operations of the kitchen, ensuring smooth and efficient service.
• Ensure all food is prepared, presented, and served in accordance with hotel standards and recipes.
• Maintain consistency in food quality, taste, presentation, and portion control.
• Develop and update menus in collaboration with the Executive Chef.
• Introduce innovative dishes and seasonal offerings in line with market trends and guest preferences.
• Monitor food production to ensure timely service and efficient kitchen operations.
• Conduct regular quality checks on ingredients and finished products.
• Ensure proper storage, handling, labeling, and rotation of food products.
• Monitor inventory levels and coordinate purchasing requirements.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Support special events, promotions, and banquet operations as required.
• Guest Experience
• Ensure exceptional culinary experiences that meet and exceed guest expectations.
• Respond promptly and professionally to guest feedback and concerns.
• Collaborate with front-of-house teams to ensure seamless guest service.
• Promote a guest-focused culture within the kitchen team.
• Financial
• Manage food costs, waste control, and inventory to achieve budget targets.
• Monitor productivity and optimize labor utilization within the kitchen.
• Support revenue generation through menu engineering and creative culinary offerings.
• Ensure efficient use of resources and equipment to maximize operational performance.

• People & Culture

• Lead, coach, and develop the kitchen team to achieve high performance.
• Conduct training, mentoring, and on-the-job development for culinary colleagues.
• Support recruitment, onboarding, and succession planning initiatives.
• Conduct performance evaluations and provide regular feedback.
• Foster a positive, respectful, and collaborative working environment.
• Ensure compliance with company policies, grooming standards, and code of conduct.
• Administration
• Maintain accurate kitchen records, including temperature logs, HACCP documentation, and inventory reports.
• Participate in departmental meetings and operational briefings.
• Ensure all kitchen equipment is maintained and any maintenance issues are reported promptly.
• Support the implementation of hotel initiatives, standards, and operational procedures.

• Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, health and safety regulations.
• Promote a safe working environment and ensure safe handling of equipment and materials.
• Adhere to hotel emergency, fire, and security procedures.
• Ensure all colleagues follow established safety standards and practices.

Other Duties

• Attend all mandatory training sessions and meetings.
• Remain informed of industry trends and culinary developments.
• Represent The Chedi Katara professionally at all times.
• Perform any other reasonable duties assigned by management.

Acknowledgement