About the Role

Stedmak Group of Hotels is seeking an experienced, creative, and passionate Head Chef to lead our kitchen operations. The successful candidate will be responsible for menu planning, food preparation, kitchen supervision, food quality control, and ensuring high standards of hygiene and customer satisfaction.

Key Responsibilities

• Plan, develop, and update menus in line with customer preferences and business objectives.
• Supervise and coordinate all kitchen activities and staff.
• Ensure food is prepared and presented to the highest standards.
• Monitor food quality, portion control, and consistency.
• Manage food costs, stock levels, and kitchen budgets.
• Maintain high standards of cleanliness, food safety, and hygiene.
• Train, mentor, and evaluate kitchen staff.
• Coordinate with management on special events, conferences, and functions.
• Ensure compliance with all health and safety regulations.

Qualifications and Requirements

• Diploma or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
• Minimum of 5 years experience in a senior kitchen position, preferably in the hospitality industry.
• Proven experience as a Head Chef, Executive Chef, or Sous Chef.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation, menu development, and cost control.
• Strong understanding of food safety and hygiene standards.
• Ability to work under pressure and meet deadlines.
• Excellent communication and organizational skills.

• Plan, develop, and update menus in line with customer preferences and business objectives.
• Supervise and coordinate all kitchen activities and staff.
• Ensure food is prepared and presented to the highest standards.
• Monitor food quality, portion control, and consistency.
• Manage food costs, stock levels, and kitchen budgets.
• Maintain high standards of cleanliness, food safety, and hygiene.
• Train, mentor, and evaluate kitchen staff.
• Coordinate with management on special events, conferences, and functions.
• Ensure compliance with all health and safety regulations.

• Strong leadership and team management skills.
• Excellent knowledge of food preparation, menu development, and cost control.
• Strong understanding of food safety and hygiene standards.
• Ability to work under pressure and meet deadlines.
• Excellent communication and organizational skills.

• Diploma or Degree in Culinary Arts, Food Production, Hospitality Management, or a related field.
• Minimum of 5 years experience in a senior kitchen position, preferably in the hospitality industry.
• Proven experience as a Head Chef, Executive Chef, or Sous Chef.