Hotel 17 Resorts & Hospitality (Pvt.) Ltd. is seeking an experienced, skilled, and passionate culinary professional to join our Food & Beverage team as Chef / Head Cook in Lahore.
The successful candidate will be responsible for overseeing day-to-day kitchen operations, food quality, hygiene and safety standards, menu execution, kitchen team coordination, and cost control, while ensuring consistently high culinary standards in line with 4/5-star hotel and international hospitality practices.
KEY RESPONSIBILITIES
- Oversee and manage the day-to-day operations of the hotel kitchen.
- Ensure consistent preparation, taste, quality, presentation, and portion control of all food items.
- Prepare and supervise the preparation of food according to approved recipes, menus, and hotel standards.
- Maintain high standards of food quality, freshness, hygiene, sanitation, and presentation.
- Ensure compliance with hotel SOPs, food safety standards, HACCP principles, and applicable health and safety requirements.
- Plan and coordinate daily food production according to occupancy, reservations, events, and business requirements.
- Supervise, guide, and coordinate Cooks, Commis , Kitchen Helpers, and other assigned kitchen staff.
- Allocate daily duties and ensure effective manpower deployment across kitchen sections.
- Conduct daily kitchen briefings and communicate menus, special requirements, VIP requests, and operational priorities.
- Train, coach, and develop kitchen team members to improve culinary skills, productivity, discipline, and food safety awareness.
- Monitor food preparation methods, cooking techniques, portion sizes, and plating standards.
- Ensure proper mise-en-place and timely preparation of food to support smooth restaurant and banquet operations.
- Coordinate closely with the Restaurant Manager, F&B team, Stewarding, Procurement, and other relevant departments.
- Monitor food inventory, storage conditions, expiry dates, and stock rotation using appropriate FIFO/FEFO practices.
- Ensure proper receiving, handling, storage, and preservation of food items in accordance with food safety requirements.
- Monitor food cost, wastage, portion control, and consumption to support efficient kitchen operations.
- Prepare ingredient requirements and coordinate with Procurement/Stores to ensure timely availability of quality supplies.
- Conduct regular checks of kitchen equipment and report maintenance or safety issues promptly.
- Maintain cleanliness, organization, and professional appearance of all kitchen and food preparation areas.
- Ensure proper cleaning and sanitation of kitchen equipment, utensils, workstations, and storage areas in coordination with Stewarding.
- Monitor and maintain appropriate food temperatures and storage standards.
- Assist in menu planning, recipe development, seasonal offerings, and special food promotions when required.
- Ensure consistency in taste, quality, and presentation across all shifts and service periods.
- Handle guest food-related feedback professionally and coordinate appropriate corrective action.
- Maintain accurate kitchen records, production sheets, wastage reports, temperature logs, and other required documentation.
- Support internal inspections, food safety audits, quality checks, and management reviews.
- Identify opportunities to improve kitchen efficiency, food quality, presentation, and cost effectiveness.
- Ensure the kitchen operates in a disciplined, professional, and safety-conscious environment.
- Diploma/Certificate in Culinary Arts, Professional Cookery, Hotel Management, or a related field preferred.
- Relevant culinary certification from a recognized hospitality or culinary institute will be an advantage.
- 5–8 years of relevant culinary experience, including experience in a senior kitchen or supervisory role.
- Experience in a 4/5-star hotel, international hotel chain, premium restaurant, or upscale hospitality environment will be strongly preferred.
- Proven experience in managing kitchen operations and supervising culinary teams.
- Strong knowledge of continental, Pakistani, Asian, or other relevant cuisines according to hotel requirements.
- Strong understanding of food preparation, cooking techniques, portion control, plating, and presentation.
- Sound knowledge of HACCP principles, food safety, hygiene, sanitation, and kitchen health & safety practices.
- Strong understanding of food cost, wastage control, inventory management, and stock rotation.
- Ability to work with standardized recipes while maintaining consistency and quality.
- Strong leadership, team-management, communication, and problem-solving skills.
- Ability to train, motivate, and develop kitchen staff.
- Strong attention to detail and commitment to culinary excellence.
- Professional discipline, cleanliness, personal hygiene, and a positive attitude.
- Ability to work effectively under pressure and manage multiple food production requirements.
- High level of integrity, accountability, discipline, and professionalism.
- Ability to work rotational shifts, weekends, public holidays, and extended hours according to operational requirements.
- Competitive salary commensurate with qualifications and relevant experience.
- Performance-based rewards and incentives.
- Medical Insurance.
- Provident Fund.
- Staff Meals.
- Career development and professional growth opportunities.
- Professional and supportive working environment.
- Opportunity to develop a long-term culinary career within the hospitality industry.