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Key Responsibilities
Kitchen Operations Management
- Oversee daily kitchen operations to ensure efficiency and consistency.
- Ensure timely preparation and delivery of high-quality dishes.
- Maintain cleanliness and organization of the kitchen at all times.
Menu Planning & Development
- Design and update menus in line with current trends and customer preferences.
- Develop new recipes and presentation styles.
- Ensure menu items are cost-effective while maintaining quality standards.
Team Leadership & Supervision
- Lead, train, and supervise kitchen staff.
- Allocate duties and manage staff schedules.
- Foster a positive and productive work environment.
Quality Control
- Ensure all dishes meet the hotel’s standards before serving.
- Monitor portion control and presentation.
- Maintain consistency in taste, quality, and appearance.
Food Safety & Hygiene
- Ensure compliance with food safety regulations and hygiene standards.
- Conduct regular checks to maintain sanitation standards.
- Train staff on proper food handling and safety procedures.
Inventory & Cost Control
- Manage food inventory, ordering, and stock levels.
- Minimize wastage and control kitchen costs.
- Work within budget while maintaining quality.
Collaboration & Reporting
- Work closely with management on planning and budgeting.
- Provide reports on kitchen performance and expenses.
- Coordinate with other departments for smooth operations.
Qualifications & Experience
- Diploma or Degree in Culinary Arts, Food Production, or related field.
- Minimum of 5 years’ experience in a 3–5 star hotel or high-end restaurant.
- Proven experience managing and leading a kitchen team.
- Strong knowledge of food safety and hygiene regulations.
- Excellent leadership, communication, and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- Mature, professional, and detail-oriented.
How to Apply
Interested and qualified candidates should forward their CV to: jobs@summithrmc.com using the position as subject of email.
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