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Job Description
As an Executive Chef, you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:
- Exhibits culinary talent by personally performing tasks while assisting in leading the staff and managing all food related functions.
- Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
- Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.
- Responsible for guiding and developing staff including direct reports.
- Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
- Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
Job Requirements
- Professional kitchen apprenticeship or culinary diploma certification and at least 2-3 years' experience in similar role in a reputed 4 or 5 Star Hotel.
- Ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
- Should be creative, innovative and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time.
- Have an enthusiastic and positive personality with a great sense of initiative.
- Should be able to portray a strong and fair effective leadership style and have proven the ability to work in a multicultural environment and busy operations.
- Should have excellent financial acumen and business knowledge to ensure delivering expected business results.
