Background

Park Star Hotel is a leader in Afghan hospitality industry, with a distinctive collection and an extensive reputation for excellence. We are proud to own and manage a 4-star luxury hotel established in 2010 and has since been operating gracefully while maintaining its throne in excellency, all located at core location in Kabul. Park Star Hotel offers guests an extraordinary place that is created by combining unique architecture, expressive decor, and local features all in one great location. Adding with attentive and professional service, the result is a remarkable experience that would make your memory of Park Star Hotel a long and lasting one. We have carved with great care a unique niche with elegance, exceptional services, embodying luxury and comfort for all our guest and visitors.

Position Summary:

The Executive Chef is responsible for the overall leadership and operation of the hotel’s cooking department. This includes menu development, food preparation, team management, hygiene compliance, cost control, and ensuring consistently high guest satisfaction. The ideal candidate must possess in-depth knowledge and hands-on experience in preparing a wide range of international and local cuisines, and demonstrate exceptional leadership skills within a luxury hospitality setting.

Qualifications & Requirements:

• Cooking and English language degree or internationally recognized certification
• Minimum of 5 years’ experience as Executive Chef or Head Chef in a 4 or 5-star hotel or fine-dining environment.
• Expertise in international cuisine, including but not limited to European, Asian, Middle Eastern, and health-conscious food concepts.
• Proven knowledge of food hygiene regulations and best practices.
• Strong leadership, team management, communication, and problem-solving skills.
• High attention to detail, creativity, and ability to perform under pressure.

Key Responsibilities:

1. Strategic Planning & Menu Development:
   • Design, update, and implement diverse and seasonal menus featuring international cuisines and local specialties.
   • Coordinate culinary services for all outlets including the main restaurant, café, in-room dining, banquets, and special events.
2. Team Leadership & Staff Development:
   • Supervise daily kitchen operations and lead a team of chefs, sous-chefs, cooks, and kitchen assistants.
   • Conduct regular training on culinary techniques, food safety, and service excellence.
   • Evaluate staff performance, encourage creativity, and foster a culture of accountability and teamwork.
3. Food Quality & Presentation:
   • Ensure the highest standards of taste, presentation, portion control, and temperature are met for all food items.
   • Conduct regular food tastings and quality checks.
4. Hygiene & Safety Compliance:
   • Implement and enforce food safety standards in accordance with international regulations such as HACCP.
   • Ensure cleanliness and sanitation of the kitchen, equipment, and personal hygiene of all staff.
5. Inventory, Procurement & Cost Control:
   • Oversee ordering, receiving, storage, and inventory of food supplies to avoid shortages or waste.
   • Manage food cost budgets efficiently while maintaining product quality and variety.
   • Collaborate with the finance team to optimize kitchen expenses and profitability.
6. Creativity & Innovation:
   • Develop special menus for occasions (e.g., holidays, VIP events, themed nights).
   • Stay updated on global culinary trends and implement innovations that enhance the hotel’s dining reputation.
   • Represent the hotel in culinary competitions or food festivals when needed.

hr@parkstarhotel.af