Chef

About the Role A Chef is responsible for planning, preparing, cooking, and presenting food to the required quality, taste, hygiene, and safety standards of the hotel. Key Duties Prepare and cook meals according to the hotel's menu and required standards. Ensure all food is fresh, properly handled, and of good quality. Plan daily food production based on expected guest requirements. Maintain consistency in taste, portion size, presentation, and quality. Supervise kitchen staff and assign duties appropriately. Ensure proper food hygiene, sanitation, and kitchen safety at all times. Check food items and ingredients before preparation and cooking. Control food portions and minimise wastage. Monitor and maintain proper storage of food items. Work with the Storekeeper to ensure adequate kitchen supplies. Prepare requisitions for food items and kitchen supplies when necessary. Maintain proper temperature control for cooked and stored food. Ensure kitchen equipment and work areas are clean and properly maintained. Develop or recommend new dishes and improve existing menus where required. Monitor food costs and assist management in controlling kitchen expenses. Ensure compliance with hotel policies and food safety regulations. Handle guest complaints relating to food and take corrective action where necessary. Train and guide junior kitchen staff in cooking techniques, hygiene, and safety. Conduct regular checks on food quality before service. Maintain proper records of kitchen production, wastage, and requisitions.