Hotel Chef

Job Type: Location Type: On-site

 

Job Overview:

As the Hotel Chef at Palm House, you will lead all culinary operations within the hotel’s kitchen, with a special focus on Japanese cuisine. Your expertise in Japanese culinary techniques and dedication to excellence will be key in creating exceptional dining experiences for guests across various outlets including banquets, in-room dining, poolside service, and large-scale events. You will oversee menu planning, food preparation, kitchen management, and team leadership to ensure high-quality food is consistently delivered while maintaining operational efficiency and profitability.

Responsibilities:

1. Menu Planning and Development
   • Design and develop innovative and appealing menus with a focus on Japanese cuisine, incorporating seasonal ingredients and guest preferences.
   • Develop menus for multiple dining outlets, including in-room dining, the pool deck, and special event catering.
   • Collaborate with the event team to create customized banquet menus and seasonal offerings that highlight traditional and contemporary Japanese flavors.
   • Regularly refine and adjust menus based on guest feedback, food trends, and seasonal availability.
2. Food Preparation and Presentation
   • Oversee the preparation, cooking, and presentation of high-quality Japanese dishes, ensuring adherence to standardized recipes and presentation styles.
   • Supervise kitchen operations during service to ensure all food is prepared and presented to the highest standards of taste, texture, and visual appeal.
   • Manage the efficient execution of multiple large-scale events, ensuring food quality and timing are aligned with guest expectations.
3. Kitchen Management
   • Lead, manage, and motivate a skilled kitchen team, fostering a collaborative and high-performance environment.
   • Oversee daily kitchen operations, including organizing workflows, managing staff assignments, and ensuring smooth service during peak hours.
   • Train kitchen staff in Japanese culinary techniques, food safety standards, and maintaining a clean and organized kitchen environment.
   • Ensure team performance through regular feedback, coaching, and professional development.
4. Inventory and Cost Management
   • Monitor and manage kitchen inventory, ensuring an adequate supply of high-quality ingredients, especially Japanese specialty items.
   • Control food costs through careful inventory management, minimizing waste, and ensuring portion control.
   • Work with vendors to source the best ingredients and manage supplier relationships to keep costs within budget without compromising quality.
5. Health and Safety Compliance
   • Ensure that all kitchen operations adhere to health, safety, and sanitation regulations.
   • Maintain a safe working environment by ensuring the team follows hygiene and safety protocols, including food storage, preparation, and handling.
   • Regularly inspect kitchen facilities and equipment to ensure they meet cleanliness and safety standards.
6. Customer Satisfaction
   • Interact with guests when needed to understand their preferences, especially regarding Japanese dishes and dietary needs.
   • Address guest feedback and concerns promptly to ensure an exceptional dining experience.
   • Ensure that all dishes meet high standards of quality and consistency before being served to guests.
7. Event Catering and Special Functions
   • Plan and execute catering menus for large events, conferences, and private functions hosted by the hotel, with a particular focus on incorporating Japanese culinary elements.
   • Collaborate with event planners and other departments to ensure the smooth execution of all culinary services for special events.
   • Manage large-scale banquet events and ensure seamless food service during busy functions.
8. Creativity and Innovation
   • Stay updated on global culinary trends, especially within the Japanese culinary scene, to continually innovate and improve menu offerings.
   • Experiment with new ingredients, presentation styles, and cooking techniques to keep the dining experience fresh and exciting for guests.
   • Collaborate with hotel management to introduce unique dining experiences or themed events that highlight Japanese cuisine.

Qualifications:

• Proven experience as a Chef in a high-end hotel or restaurant, with a minimum of 6 years in a supervisory or leadership role.
• Strong expertise in Japanese cuisine, including sushi, sashimi, and traditional Japanese cooking techniques.
• Culinary degree or equivalent certification from a recognized culinary institution preferred.
• Prior experience with large-scale catering or banquet events is highly preferred.
• Passion for culinary arts with a focus on creativity, presentation, and guest satisfaction.
• Experience managing kitchen staff and operations in a high-volume environment.
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail and quality.

Specific Job Knowledge, Skills, and Abilities:

• In-depth knowledge of Japanese cooking techniques, food safety practices, and sanitation standards.
• Strong leadership and organizational skills, with the ability to lead a diverse team effectively.
• Creative culinary flair with an ability to innovate and deliver exceptional dining experiences.
• Excellent time management and multitasking abilities to handle the demands of a busy kitchen environment.
• Strong communication skills to collaborate with various teams and address guest needs.
• Flexibility to work evenings, weekends, and holidays as required by the demands of the business.

Licenses or Certificates:

• Ability to obtain any government-required licenses or certifications (e.g., food handling or safety certifications).

Grooming:

• All employees must maintain a neat, clean, and well-groomed appearance in accordance with company standards.

Other:

This job description outlines the primary responsibilities and qualifications for the Hotel Chef position, but is not exhaustive. Management reserves the right to revise or add tasks as necessary due to business needs, including special events, changes in personnel, or operational demands