Head Chef

The Little Haven Hotel

As Head Chef, you will oversee day-to-day kitchen operations, design seasonal menus, maintain food quality and presentation standards, and manage a talented team. You will work closely with hotel leadership to ensure consistency, innovation, and profitability across all dining outlets.

• Lead, train, and motivate the kitchen team
• Create and cost menus aligned with brand standards
• Ensure consistent high-quality food preparation and presentation
• Maintain hygiene, safety, and HACCP standards
• Manage inventory, purchasing, and supplier relationships
• Monitor food costs and reduce waste
• Support special events, banquets, and VIP functions
• Foster a positive, professional kitchen culture

• Minimum 5+ years’ experience in senior culinary roles (hotel experience preferred)
• Proven leadership in high-volume, high-end environments
• Strong knowledge of modern culinary trends and classical techniques
• Excellent organizational and communication skills
• Certification in food safety and hygiene
• Passion for quality, creativity, and guest satisfaction