We are seeking a skilled and disciplined Head Chef to lead our kitchen operations. The ideal candidate is creative, highly organized, and capable of delivering consistent, high-quality food while managing costs, staff, and kitchen efficiency. This role requires both culinary excellence and strong leadership.

Key Responsibilities

Kitchen Leadership & Operations

Oversee all kitchen operations, ensuring smooth day-to-day service
Lead, train, and supervise kitchen staff to maintain high performance
Maintain consistency in food quality, presentation, and portion control
Enforce hygiene, food safety, and cleanliness standards at all times

Menu Development & Execution

Design and update menus aligned with the hotel’s brand and target market
Introduce seasonal dishes and specials to drive revenue
Ensure all menu items are costed properly and remain profitable

Cost Control & Inventory Management

Manage food costs, wastage, and stock levels effectively
Source quality ingredients at competitive prices
Conduct regular stock takes and maintain accurate inventory records

Staff Management

Recruit, train, and mentor kitchen staff
Create staff schedules and manage shifts efficiently
Build a disciplined and motivated kitchen culture

Quality Control

Ensure all dishes meet presentation and taste standards before leaving the kitchen
Maintain consistency during high-volume service periods
Handle customer feedback related to food and implement improvements

Requirements

Proven experience as a Head Chef or Sous Chef in a hotel or high-volume restaurant
Strong knowledge of local and international cuisine
Solid understanding of food costing, kitchen operations, and stock control
Leadership and team management skills
Ability to work under pressure and maintain high standards
Knowledge of food safety and hygiene regulations

Preferred Qualities

Creative and business-minded (not just a cook—someone who understands profit)
Strong attention to detail and consistency
Good communication and problem-solving skills
Experience in setting up menus for events, rooftop dining, or themed nights is an advantage

Key Performance Indicators (KPIs)

Food cost percentage maintained within target
Customer satisfaction and food quality ratings
Kitchen cleanliness and hygiene compliance
Staff performance and retention
Reduction in wastage

What We Offer

Competitive salary (based on experience)
Opportunity to lead and shape a growing kitchen
Creative freedom to develop menus and concepts
Supportive and professional work environment

Ace Hotel and Tours Limited

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