Position Summary

The Head Chef will oversee all culinary operations within the resort, ensuring high-quality food preparation, menu innovation, compliance with health and safety standards, and effective team leadership. This role is central to guest satisfaction and brand reputation.

Reporting Line

• Reports to: Resort Manager.

Key Responsibilities

• Design and implement seasonal menus aligned with resort standards and guest preferences.
• Supervise daily kitchen operations, ensuring efficiency and consistency.
• Enforce compliance with food safety, hygiene, and HACCP standards.
• Manage procurement, inventory, and cost control for kitchen supplies.
• Train, mentor, and evaluate kitchen staff performance.
• Collaborate with F&B team to coordinate banquets, events, and special functions.
• Innovate dishes that reflect local and international cuisine trends.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings on food quality and presentation.
• Compliance audit scores (health, safety, hygiene).
• Food cost percentage maintained within budget.
• Staff retention and training completion rates.
• Timely delivery of meals during peak service.