Dormani Hotel Kuching Hiring! Full Time Head Chef in Sarawak - Ricebowl

• Design, implement and update innovative menus for the hotel restaurant, room service and customizable banquet packages.
• Oversee all food preparation and presentation, ensuring consistent quality, portion control, and adherence to established recipes.
• Manage the pacing and flow of the kitchen during peak hours to ensure timely service.

• Collaborate with the finance and accounting departments to accurately track food cost, inventory stock and operational expenses.
• Conduct regular inventory audits, manage stock rotation (FIFO), and implement strategic waste-reduction initiatives.

Team Management & Training

• Mentor all kitchen staff, including sous chefs, line cooks, and stewards.
• Foster a collaborative, high-performance kitchen culture focused on continuous improvement and standard operating procedures (SOPs).
• Conduct regular performance evaluations and cross-training to ensure operational readiness across all kitchen stations.

Compliance, Health & Safety

• Ensure all food preparation aligns with necessary dietary and religious compliance standards (e.g., Halal certification protocols).

Qualifications & Experience

• Experience: Minimum of 3 years of proven experience as a Head Chef, Executive Sous Chef, or similar leadership role within the hotel or hospitality industry.
• Education: Degree or Diploma in Culinary Arts or a related field.
• Financial costing: Strong proficiency in kitchen budgeting and food cost calculation.
• Leadership: Demonstrated ability to manage diverse culinary teams and handle medium to high volume banquet and catering operations.
• Certifications: Valid food handling and safety certifications (e.g., Typhoid vaccination, Food Handler training).