Lobby Lounge Head Chef

POSITION OVERVIEW

• Plan and oversee day-to-day operation of the Lobby Lounge Kitchen, ensuring that quality, cost and food safety standards are always met
• Coordinate with the Lobby Lounge team the production and service on daily operations
• Design the menus to be approved with the Culinary Director
• Implement standard recipes and techniques, food preparation and presentation to ensure high food quality and cost
• Implement controls to minimize food wastage
• Develop and train chefs and provide recipe guidelines
• Ensure that high hygiene standards and safety are maintained in all kitchens at all times

REQUIRED SKILLS

• 5 years minimum experience as a chef including at least 2 years in supervisory capacity
• 5-star hotel experience and training in gastronomic restaurant is a must
• Good knowledge of the afternoon tea business