Looking for a Hotel Kitchen Chef. As a Hotel Kitchen Chef, you hold a pivotal role in ensuring culinary excellence and guest satisfaction within the hotel's dining establishments. You oversee the kitchen operations, leading a team of cooks and kitchen staff to deliver high-quality meals and exceptional dining experiences.

(Accommodation and medical insurance provided by the Company)

Requirements for Visa:

• Passport Validity (1 year).
• Updated CV.
• Photo: 35mm*45mm (4 Copies).
• Police Clearance Certificate.
•  Age limit: 18 to 45 years
• Good Physical and health, endurance, dexterity.
• Experience in physical work.

Processing Time:

• Work Permit Processing time is 30 days.

Responsibilities:

1. Menu Planning: Develop creative and appealing menus that cater to the diverse preferences of hotel guests, considering dietary restrictions and seasonal ingredients.
2. Food Preparation: Oversee food preparation, cooking, and presentation, ensuring consistency, quality, and adherence to culinary standards.
3. Team Leadership: Lead and motivate kitchen staff, providing guidance, training, and feedback to maintain high levels of performance and morale.
4. Inventory Management: Manage kitchen inventory, including ordering ingredients and supplies, monitoring stock levels, and minimizing waste.
5. Kitchen Safety and Hygiene: Ensure compliance with food safety regulations and sanitation standards, maintaining a clean and organized kitchen environment.
6. Cost Control: Monitor food costs and expenses, implementing strategies to maximize profitability while maintaining quality and guest satisfaction.
7. Collaboration: Coordinate with other hotel departments, such as banquet and catering teams, to plan and execute special events and functions.
8. Guest Interaction: Interact with guests to understand their preferences and dietary needs, accommodating special requests and providing personalized dining experiences.
9. Continuous Improvement: Stay updated on culinary trends and techniques, experimenting with new recipes and concepts to enhance the hotel's culinary offerings.

Skills and Requirements:

1. Culinary Expertise: Extensive experience and proficiency in culinary techniques, including knowledge of various cuisines and cooking methods.
2. Leadership Skills: Strong leadership and management abilities to effectively lead and inspire a diverse team of kitchen staff.
3. Creativity: Innovative mindset and creative flair to develop unique and memorable dishes that delight guests.
4. Organization: Excellent organizational skills to manage kitchen operations efficiently, prioritize tasks, and meet deadlines.
5. Communication: Effective communication skills to liaise with kitchen staff, other hotel departments, and guests.
6. Problem-Solving: Quick decision-making and problem-solving skills to address challenges and resolve issues as they arise.
7. Attention to Detail: Meticulous attention to detail to ensure precise execution and presentation of dishes.
8. Adaptability: Flexibility to adapt to changing demands and work effectively in a fast-paced, dynamic environment.
9. Certifications: Culinary qualifications or certifications from accredited culinary institutions are often preferred.