A Head Chef is responsible for the production of food in a hotel, resort, or guest house. Sometimes they are referred to as a Kitchen Manager, Executive Chef, Chef de Cuisine, or Master Chef.
The kitchen, restaurant, and other dining areas are under their supervision, and they are also responsible for giving the wow factor to the entire F&B section with their menu planning and presentation skills.
Head Chef Job Description
You can adapt the following job description to your hotel culture and expectations for the role. Feel free to copy and edit it for your job post.
As a Head Chef, you are in charge of the entire kitchen operations and can make a big impact on our guests through cuisine. It is your duty to plan the purchasing, oversee the delivery and preparation of food. Performing administrative tasks, such as budgeting and controlling costs is also part of the job. Creatively composing the menu, testing recipes, and ensuring mesmerising food presentation, taste, and quality are your main tasks. The Head Chef is not a standalone role and requires excellent communication and teamwork with the Restaurant Manager, F&B Manager, kitchen employees, Restaurant Host / Hostess, and Sous Chef.
We are looking for a creative person who is courageous in experimenting and collaborates easily with all levels of employees.
What Are the Key Tasks / Responsibilities of a Head Chef?
- Managing, inspiring, and motivating your team.
- Defining schedules, assigning tasks, and resolving work floor problems.
- Defining and overseeing compliance with kitchen procedures, such as HACCP, safety, order, cleanliness, food planning, and production.
- Carrying out interim quality checks and investigating the required adjustments for all kitchen operations.
- Always ensuring superior food taste and quality.
- Letting your creativity run wild by changing the hotel menu, testing recipes regularly, and coming up with exciting wine-food combinations together with the Maître d’hôtel.
- Having chats with guests at times, resolving their complaints, and improving the culinary experience with their suggestions and feedback.
- Planning meals for daily consumption and events in line with guest desires, event scope, food allergies, and beverage pairing.
- Collaborating with the F&B manager to increase turnover and reduce food cost.
What Skills Should a Head Chef Have?
The person in this role should meet the following requirements:
- Skilled in catering to various dining environments and events.
- Demonstrable leadership skills.
- Entrepreneurial, employee-focused, and safety-first mindset.
- Stress-resistant and solution-oriented approach.
- Organised and consistent with an eye for detail, especially when it comes to food presentation, service quality, and speed.
- Familiar with menu planning, food allergens, managing food, and personnel costs.
- Advanced food preparation techniques.
What Are the Typical Working Conditions of a Head Chef?
A Head Chef’s role is a full-time job, most of which is spent on one’s feet. Some administrative tasks such as budgeting and planning are performed behind a desk. Just like other positions within a hotel, a Head Chef’s job can greatly differ at a large hotel chain or a small boutique hotel.
Bear in mind that many hotels offer development opportunities, boarding and lodging, and other perks to their Head Chefs. Be sure to include working conditions and benefits on your job post to give more clarity to possible candidates and to attract the best profiles for the role.
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