Executive Chef

- Drive innovation in outlets, product and menu development in line with the Swissôtel brand promise of service excellence.
- Develop and prepare menus suitable to each area of Food & Beverage, balancing creativity and guest requests while ensuring leading-edge presentation and food quality.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
- Responsible for rostering and cost management, including menu costing, labour, wastage, and other productivity and profitability related aspects across multiple venues.
- Identify and implement opportunities for improvement in performance against budget without compromising food quality, presentation or the overall dining experience.
- Coach the culinary team to ensure the delivery of best value quality service, effective forward planning, meeting of objectives, management of priorities and the appropriate delegation of responsibilities.
- Develop and maintain strong working relationships with all supporting departments.
- Promote teamwork within the Kitchen and Stewarding departments, ensuring the effective utilization and productivity of all employees and providing hands-on support as required.