Professional Chef

About the role

The Hotel Kitchen is seeking a Professional Chef to lead the preparation and presentation of high‑quality meals that meet hotel standards and guest expectations. You will be responsible for menu development, staff supervision, and ensuring strict compliance with food safety and hygiene regulations.

Key responsibilities

• Plan, prepare, and present meals in line with hotel standards.
• Design and update menus, recipes, and special offerings.
• Supervise and coordinate kitchen staff to maintain efficient workflow.
• Monitor food inventory levels and coordinate procurement of ingredients.
• Control food costs, minimize waste, and ensure efficient resource use.
• Maintain compliance with food safety, hygiene, sanitation, and health regulations.
• Inspect ingredients and finished dishes for quality and freshness.
• Train, mentor, and evaluate kitchen staff on preparation techniques and safety procedures.
• Collaborate with management and the Food & Beverage department on menu planning and special events.
• Handle guest dietary requirements, allergies, and special requests professionally.

Required profile

• Minimum High School (S.S.C.E) qualification.
• At least 3 years of experience in a similar chef role.

Required skills

• Menu planning
• Food safety compliance
• Inventory management
• Cost control
• Staff supervision