Executive Chef

Responsibilities:
• Participate in the preparation of the Annual Business Plan to ensure the culinary operation is adequately represented.
• Make recommendations to Management for modernization of equipment, service methods and presentation, to improve guest satisfaction.
• Oversee the F&B Production processes, planning of menus and designing standard recipes to ensure consistent quality in food production, that meet guest expectations and contribute to the profitability of the hotel.
• Monitor and analyse the menus and product of competitive restaurants and keep up to date with international culinary trends to maintain a competitive advantage.
• Frequently verify that the dishes served in the outlets meet guest expectations and hotel standards.
• Able to create signature dishes for each outlet
• Work closely with Group Culinary Director
• Liaise with Engineering to ensure prompt and efficient repair and maintenance.
• Liaise with Stewarding to ensure an adequate supply of equipment, and to ensure kitchen cleanliness and hygiene meet the required standards.
• Liaise with purchasing to ensure prompt and efficient purchasing, food quality, issuing of supplies, stock control and inventory control.
• Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards.
• Provide creative culinary ideas to project and enhance the image and reputation of the culinary operation.