Chef Manager

INDUSTRY: HOSPITALITY

HR World Ltd, on behalf of our client, we are seeking to recruit a Chef Manager who will be responsible for overseeing kitchen operations, ensuring high-quality food production, maintaining hygiene standards, managing chefs, and driving overall operational excellence. The ideal candidate should be a senior professional with strong leadership, menu planning, and cost-control capabilities.

RESPONSIBILITIES:

• Oversee daily kitchen operations to ensure smooth workflow, high-quality food preparation, and timely service delivery.
• Plan, design, and implement creative and seasonal menus that align with the company’s standards and customer preferences.
• Supervise and train kitchen staff, ensuring high levels of performance, discipline, and teamwork.
• Monitor food quality, presentation, and portion control to maintain consistency and customer satisfaction.
• Manage kitchen budgets, including food cost control, waste reduction, and efficient resource utilization.
• Ensure full compliance with food safety, hygiene, and occupational health regulations.
• Coordinate closely with procurement and store departments to ensure timely availability of quality ingredients and supplies.
• Analyze kitchen performance and operational data to recommend efficiency improvements.
• Manage staff scheduling, performance reviews, and training programs for continuous skill development.
• Handle kitchen audits, inspections, and ensure adherence to hospitality standards.
• Collaborate with management on menu pricing, event planning, and promotional activities.
• Maintain strong relationships with suppliers and ensure timely stock replenishment.
• Handle customer feedback professionally and take corrective actions to improve service delivery.

QUALIFICATIONS:

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 8 to 10 years of professional culinary experience, with at least 4 years in a senior or head chef/managerial position.
• Proven experience in managing kitchen operations within hotels, resorts, or fine dining establishments.
• Strong leadership, people management, and organizational skills.
• Excellent knowledge of menu planning, food costing, and inventory control.
• Up-to-date knowledge of global culinary trends, presentation styles, and dietary requirements.
• Proficiency in kitchen management systems and MS Office applications.
• Excellent communication and interpersonal skills.
• High integrity, creativity, and ability to work under pressure