Head Chef

Job Purpose:To oversee daily kitchen operations across all outlets, ensuring smooth service and consistent food quality This role involves leading the culinary and food & beverage teams, creating innovative menus, managing kitchen budgets, maintaining the highest standards of hygiene and safety and delivering high quality services to provide an exceptional dining experience for guests.Tasks / Responsibilities:Culinary Leadership & OperationsOversee daily kitchen operations across all outlets, ensuring smooth service and consistent food quality.Execute the brand’s culinary philosophy through refined presentations, balanced flavours, and seasonal produce.Lead menu planning, recipe development, tasting sessions, and operational rollouts for new concepts.Maintain high production standards and ensure all dishes meet established recipes, portion sizes, and presentation guidelines.Coordinate with F&B, service, and operations teams to ensure seamless guest experience.Menu Development & InnovationDevelop creative, profitable menus aligned with brand identity and market trends.Introduce seasonal specials, event menus, tasting experiences, and bespoke dining solutions.Support R&D for new F&B concepts, wellness menus, banqueting, and retail products where applicable.Continuously improve and refine existing dishes based on guest preferences, feedback, and cost analysis.Financial & Cost ManagementManage and monitor food cost, labour cost, and operating expenses to achieve budgeted targets.Ensure accurate recipe costing, portion control, yield management, and storage procedures.Collaborate with purchasing to source high-quality, sustainable ingredients at optimal cost.Review weekly and monthly financials, variances, and forecast requirements.Hygiene, Safety & ComplianceEnforce strict adherence to HACCP, local authority regulations, and internal hygiene protocols.Conduct regular kitchen inspections and maintain exemplary cleaning and sanitation standards.Ensure safe work practices and compliance with all occupational health and safety guidelines.Team Management & TrainingLead, coach, and mentor a culinary team to achieve excellence.Recruit, train, and develop kitchen staff; build succession plans.Conduct performance reviews and implement continuous improvement plans.Foster a positive, inclusive, and disciplined kitchen culture.Collaboration & Stakeholder EngagementWork closely with the General Manager, Group Director of Culinary and Restaurant Managers.Contribute to marketing initiatives, photoshoots, promotional events, and media engagements.Ensure alignment between culinary, service, procurement, engineering, and finance teams.Guest Experience & Quality AssuranceEngage with guests during service when required; handle special dietary needs with care.Manage guest feedback proactively and resolve service issues promptly.Conduct regular tastings, quality checks, and mystery-diner reviews.General:Ensure individual style, working practices, and conduct align with COMO’s Mission, Vision and Values.Enhances team morale and spirit by cultivating strong relationships with hotel colleagues.Undertakes any additional tasks as instructed by the superior.Is thoroughly acquainted with all health and safety, fire, and emergency procedures.Adheres to high standards of personal hygiene, attire, uniform, and body language.Remains courteous and professional in all situations that reflect the hotel's reputation.Attends meetings and training sessions as required by the superior.Actively participates in and supports the hotel’s sustainable practices, contributes and initiatives.