Scarborough
Position Overview The Head Chef leads the culinary operations of the hotel, overseeing kitchen staff, menu development, food preparation, and quality control. This role is pivotal in delivering exceptional dining experiences across all hotel outlets, including restaurants, bars, room service, and banqueting. The Head Chef combines creativity, leadership, and business acumen to uphold the hotels brand and culinary standards. Key Responsibilities Culinary Leadership • Design and execute innovative, seasonal menus that reflect the hotels identity and guest preferences, • Ensure consistent quality, presentation, and taste across all dishes, • Supervise food preparation and cooking activities across all kitchen sections, • Recruit, train, and manage kitchen staff including sous chefs, line cooks, and kitchen porters, • Delegate tasks and oversee daily kitchen operations, • Conduct performance reviews and provide coaching and development, • Manage food costs, portion control, and waste reduction, • Monitor inventory and order...