Head Chef

Overview

Head Chef role at Wyndham Hotels & Resorts EMEA. The Head Chef is responsible for overseeing the kitchen operations, ensuring the preparation and presentation of high-quality dishes, and maintaining food safety standards. This role involves managing kitchen staff, developing creative menus, and working within budgetary constraints. The Head Chef will play a critical role in creating a memorable dining experience while ensuring the efficiency and profitability of the kitchen.

Responsibilities

• Provides the strategic direction for the kitchen department.
• Oversee all kitchen operations, including food preparation, cooking, and presentation.
• Calculate menu costs and set appropriate pricing in conjunction with the F&B Manager to achieve profit margins.
• Menu engineering : Design innovative dishes while ensuring a balance between taste, presentation, and cost, as well as the concepts of the F&B outlets, the budget and strategic direction of the hotel.
• Incorporate seasonal ingredients and guest preferences into the menu.
• Lead and manage the kitchen team.
• Recruit, onboard, train, and motivate the kitchen team.
• Create staff schedules and ensure proper staffing levels during peak hours and events.
• Conduct regular 1 : 1 meetings with employees, perform year-end performance reviews, and provide continuous feedback.
• Foster a positive work environment for all team members.
• Lead by example to ensure outstanding guest service and professionalism.
• Maintain strict quality control standards to meet or exceed guest expectations.
• Taste and inspect all dishes before they leave the kitchen.
• Take responsibility for the kitchen budgeting and forecasting process.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food quality and ensure consistency in taste and presentation.
• Control inventory, manage ordering, and reduce waste by optimizing food cost control.
• Develop and maintain relationships with suppliers to source the best quality ingredients.
• Collaborate with management to set budget goals, monitor kitchen expenses, and ensure profitability.
• Ensure kitchen equipment is properly maintained and in good working condition.
• Stay current with culinary trends and continuously innovate menu offerings.
• Actively seek live guest feedback in the restaurant(s).
• Handle guest feedback and complaints professionally, striving to meet and exceed customer expectations.
• Create and implement standard operating procedures for the kitchen.
• Ensure that all menus are supported by hotel standard “technical data sheet”, with picture, and that information is easily available in the outlets.
• Plan and execute special events, catering services, and private dining experiences.
• Collaborate with event planners or clients to create customized menus.

Key Competencies

Background

Seniorities & Employment

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