Kalash Hospitality Management Group

Head Chef

Kalash Hospitality Management Group

Head Chef

Founded in 2018 by hospitality industry experts, Kalash Hospitality is a dynamic, forward-thinking hotel management company with innovation at its core. Kalash Hospitality represents both the solid foundation of the hospitality industry as well as an exciting new approach for the future.

Kalash Hospitality breaks new ground through fresh hospitality products and creative ideas that stand out for the value and experience they offer to guests and stakeholders. We provide strategy and management for new or existing hospitality projects — managing each hotel, resort and residential project to its full potential. Our management team consists of leaders and specialists from both within and outside the hospitality world, people who know how to achieve success and understand how to develop sustainable business models that generate profit year- after-year, making us an ideal partner in all hospitality projects.

Founded in 2018 by hospitality industry experts, Kalash Hospitality is a dynamic, forward-thinking hotel management company with innovation at its core. Kalash Hospitality represents both the solid foundation of the hospitality industry as well as an exciting new approach for the future.

Kalash Hospitality breaks new ground through fresh hospitality products and creative ideas that stand out for the value and experience …

Head Chef

Views: 864 | This job is expired 2 years, 1 month ago

Basic Job Information

Job Category : Hospitality > Food preparation/ cooking
Job Level : Senior Level
No. of Vacancy/s : [ 2 ]
Employment Type : Full Time
Job Location : Kathmandu Bardibas
Offered Salary : Negotiable
Apply Before(Deadline) : Mar. 12, 2022 23:55 (2 years, 1 month ago)

Job Specification

Education Level : Under Graduate (Bachelor)
Experience Required : More than 2 years
Professional Skill Required : Marketing Administration Management Communication Interpersonal Skills

Job Description

  • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
  • Should be able to provide direction for all day-to-day operations in the kitchen
  • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
  • Determines how food should be presented, and create decorative food displays
  • Recognizes superior quality products, presentations and flavour
  • Ensures compliance with food handling and sanitation standards
  • Follows proper handling and right temperature of all food products
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards
  • Reviews  comment cards for guest satisfaction results and other data to identify areas of improvement
  • Coordinates with the purchasing department for the acquisition of needed goods and services
  • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
  • Ensure proper grooming and hygiene standards for all kitchen staffs
  • Ensure proper purchasing, receiving and food storage standards in the kitchen
  • Interacts with guests to obtain feedback on food quality, presentation and service levels
  • Actively responds to and handles guest problems and complaints
  • Maintain Quality levels of receiving, storage, production and presentation of food
  • Ensure sufficient staffing levels are scheduled to accommodate business demands
  • Follows and enforces all applicable safety procedures specified for kitchen and food servers
  • Discuss daily food cost reports with key kitchen and F&B team members
  • Review weekly and monthly schedules to meet forecast and budget
  • Attend the daily morning meetings and other administrative sessions
  • Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations
  • Frequently review finished products for quality and presentation before the orders are send to guest
  • Able to perform additional duties as requested by the hotel management as and when required
  • Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy
  • Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction
  • Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen

This job has expired.

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