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

Guest Experience

 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