Hotel chefs normally manage the kitchen inside a hotel restaurant, and they are also in charge of determining which items are available for room service and how they will be presented. Because many hotels also include banquet or meeting facilities, the hotel chef also ensures the kitchen can skillfully execute such large-scale group orders as well.
As with any restaurant chef, a hotel chef usually designs a restaurant menu and ensures their kitchen staff and sous chefs can successfully execute it. The hotel chef must ensure many items can be easily transported by room service personnel to guests' rooms, with no loss of dishes' quality. Because some hotels offer room service late into the evening and early morning hours, the hotel chef must have a strong group of assistants they rely on to maintain standards when the chef is not present. As with any chef, the hotel chef performs a hands-on role when ordering product and inspecting the quality of arriving produce, meats, and dairy items.
Hotel chefs also serve large groups of people using the hotel's banquet facilities. Many chefs create special menus for this purpose with an intention of having dishes that can be executed in a timely manner while maintaining quality standards for the restaurant or room service menus. The hotel chef may work with event planners to set up special menus and/or accommodate dietary needs of the group's members.
Most hotel chefs are graduates of an accredited culinary school. Practical experience in this profession is also valuable, and most chefs begin their careers either as line cooks or sous chefs working as assistants and apprentices to an established hotel chef. The work usually involves long hours during the work week, and chefs are typically on their feet most of the work day in a commercial kitchen environment.
Chef, Hotel Tasks
Modify and update menus and ensure supplies and materials are present.
Respond to special requests and interact with high profile customers.
Create special event packages and menus.
Oversee cleanliness and organization of kitchen and set standards for food presentation.