The Head Cook is responsible for overseeing and managing all culinary operations within the hotel's food and beverage department. This includes planning, organizing, and directing the activities of the kitchen staff to ensure the highest quality food is consistently delivered to guests.

• Menu Development: Develop and implement creative and innovative menus that align with the hotel's brand, seasonal trends, and guest preferences.
• Kitchen Management: Manage and supervise all kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Quality Control: Ensure the highest standards of food quality, presentation, and sanitation are maintained throughout the kitchen.
• Cost Control: Develop and implement strategies to minimize food costs while maintaining quality and profitability.
• Inventory Management: Oversee inventory control to minimize waste and ensure adequate supplies of food and equipment.
• Equipment Maintenance: Ensure that kitchen equipment is properly maintained and in good working condition.
• Customer Satisfaction: Respond to guest feedback and complaints in a timely and professional manner.
• Team Building: Foster a positive and collaborative work environment among kitchen staff.

• Minimum of 3 years of experience as a Head Cook or Sous chef in a hotel or a full-service restaurant.
• Strong culinary skills and knowledge of various cuisines.
• Excellent organizational and management skills.
• Ability to work under pressure and meet deadlines.
• Strong communication and interpersonal skills.
• Certification in food safety and sanitation is a plus.
• Culinary Expertise: Deep understanding of food preparation techniques, flavors, and plating.
• Leadership: Ability to lead and motivate a team of culinary professionals.
• Problem-Solving: Skill in identifying and resolving issues related to food quality, operations, and staff.
• Creativity: Ability to develop innovative and appealing menus.
• Financial Management: Understanding of food cost control, budgeting, and inventory management.