Executive Chef

Duties & Responsibilities Direct the operation of the kitchen(s) including but not limited to food production, quality control and efficient service delivery to ensure hotel quality standards and revenue goals are met. Participate in the preparation of the Hotel’s budgets and the setting of departmental targets. Assist the Food and Beverage Manager with menu planning and reviews. Maintaining updated and accurate costing and documentation of all dishes prepared and sold. Stock control and management in line with the cost of sales targets. Generate forecasts, plans and departmental production reports for management. Continuous training and development of staff. Managing customer relationship by addressing customer queries relating to guests’ food experience. Implementing and monitoring effective controls in the food production department. Qualifications & Experience National Diploma in Culinary Arts/ Equivalent Minimum of 5 years’ experience at Executive Chef level in a similar scale operation Knowledge of a wide range of cuisine Good communication and interpersonal skills Should possess excellent planning and organizing skills Must have an in-depth understanding of food production and be a hands-on individual Strong team leadership skills Have a solid track record of developing and implementing cost control measures Always learning and researching to keep in line with trends that meet ever-changing consumer tastes