Executive Chef

As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise / coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation / maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.

Qualifications

• A strong culinary background working with Luxury Brands, with the demonstrated ability to stay current with new culinary trends;
• Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;

Implement innovative and fresh ideas in retail, catering and patient services; and / or

Create interpersonal relationships with clients in hospital.

Can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service

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