The Landings Resort and Spa – Executive Chef Deadline for submission of applications is 25th October 2019

Updated Weekly/Daily - Subscribe To Receive Vacancy Updates Email PhoneJoin Broadcast ListReset The Landings Resort and Spa - Executive Chef The Executive Chef has full control of the day-to-day operations of all kitchens. This individual is responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the...Read More→
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The Landings Resort and Spa - Executive Chef
The Executive Chef has full control of the day-to-day operations of all kitchens. This individual is responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the restaurants, banquets and other events, resulting in outstanding guest satisfaction. The Executive Chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the Sous Chef and Chef de Parties, culinary assistants, stewards and apprentices.
Reports to General Manager
Main Job Tasks and Responsibilities:
  • Plan and direct food preparation and culinary activities
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements and food/labour costs
  • Supervise kitchen staff’s activities
  • Arrange for equipment purchases and repairs
  • Recruit and manage kitchen staff
  • Rectify arising problems or complaints
  • Perform administrative duties
  • Comply with nutrition and sanitation regulations and safety standards
  • Keep time and payroll records
  • Maintain a positive and professional approach with co-workers and customers
  • Follow all company policies and procedures; report accidents, injuries and unsafe work conditions to manager
  • Maintain confidentiality of proprietary information; protect company assets
  • Address guests’ service needs
  • Develop and maintain positive working relationships with others; support team to reach common goals
  • Ensure adhered to quality expectations/standards; identify, recommend, develop and implement new years to increase organizational efficiency, productivity, quality, safety and/or cost-savings
  • Train all kitchen staff on all policies and procedures within kitchen and resort
Qualifications/Experience:
  • BS Degree in Culinary Science or related certificate
  • Proven working experience 5+ years as a head chef
  • Working knowledge of various computer software programs (MS Office, Micros, POS)
  • Good Math, English and reporting skills
  • Customer service attitude
  • Communication and team management skills
  • Availability to work within opening hours (e.g. evenings, holidays, weekends)
Please send all applications to hradmin@landingsstlucia.com or by hand
Deadline for submission of applications is 25th October 2019

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