Hotel kitchen operations refer to the management and coordination of all culinary activities in a hotel setting. This includes planning menus, overseeing food preparation, managing kitchen staff, and ensuring that high standards of food quality and hygiene are maintained.

The hotel kitchen team, lead by the executive chef, is composed of different positions such as sous-chefs, cooks, and kitchen assistants. They work together to ensure that the food is prepared on time and to the required standard, and that the kitchen is kept clean and well-maintained.

The kitchen operation also includes inventory management, cost control, and coordination with other hotel departments to ensure smooth service to guests. A well-run hotel kitchen is essential for the overall success and reputation of the hotel.