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Department: Food & Beverage
Job Title: Executive Chef
Reports To: General Manager
The ideal candidate will be responsible for the smooth running of the kitchen; ensuring the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other
Duties And Responsibilities Include
Interact with guests to obtain feedback on product quality and service levels.
Ensure that guests are always receiving an exceptional dining experience representing true value for money.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Ensure that meetings are well planned and results-orientated.
Creative menu planning and correct food preparation for each outlet including banquets.
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
Strict adherence to HACCP procedures in carrying out duties.
Able to demonstrate excellent written and verbal communication in English. Must be a proven dynamic leader.
Proficient with computers and computer programs, including Microsoft Word, Excel and Outlook.
3 Year Hospitality Management or equivalent culinary university degree.
Minimum of 2 to 5 years’ experience as an Executive Sous Chef or Executive Chef
Applications may be sent to firstname.lastname@example.org no later than Thursday 4th August 2022. Only suitably qualified applicants may be contacted for interview.