Chef Executive (191831)

Role Purpose

As Executive Chef, you’ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You’ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.

Key Accountabilities

•People•Direct kitchen activities and ensure proper staffing.•Develop team performance through coaching and setting goals.•Initiate HR actions when needed.•Foster a collaborative working environment across departments.•Communicate regularly with department heads for kitchen needs.•Train colleagues to meet compliance and quality standards.Guest Experience

•Encourage and utilize guest feedback for satisfaction improvements.•Respond to guest inquiries about dishes and services.•Assist in event planning with the Food and Beverage Director.•Ensure equipment is operational and facilities are clean and stocked.•Set and achieve quality and guest satisfaction goals.•Analyze guest insights to enhance loyalty.•Maintain regular communication with guests to meet expectations. Responsible Business

• Responsible Business

• •Ensure dish quality and maintain a memorable guest experience.
• •Monitor competitors and industry trends for innovative ideas.
• •Ensure safe storage of food and drinks; minimize waste.
• •Maintain hygiene and functionality in the kitchen.
• •Follow regulations and company policies.
• •Manage food and beverage marketing and promotions.
• •Mange Banquet and catering Business achievement .
• •Handle inventory effectively and prepare for ad-hoc duties.
• •May serve as the manager on duty.
• Financial

• •Complete forecasts and departmental reports.
• •Assist in preparing the annual budget and departmental goals.
• •Maintain cost documentation for kitchen items.
• •Monitor budgets, focusing on food, beverage, and labor costs.
• •Identify additional sales opportunities with catering.
• •Promote dining experiences that offer good value.
• •Ensure secure handling of credit and financial transactions. Accountabilities

Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff.

Key Skills & Experiences

• Degree or certificate in culinary arts
• 5 years’ experience as a chef
• Must speak local language(s)
• At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience