Executive Chef

• Manage all aspects of the administration, operation and co-ordination in the Kitchen and stewarding sections of the Hotel, to ensure smooth functioning, customer satisfaction, Associate satisfaction and high level of Sales and Profits in line with company • Responsible for guiding the Chefs and Stewarding Supervisor in the performance of their jobs in accordance with Hotel policies. • Responsible for achieving financial goals, by minimizing costs without compromising quality. • Responsible for ensuring sufficient operating equipment and supplies for production.  • Responsible for establishing and maintaining high sanitation standards in all food preparation areas.  • Responsible for ensuring that kitchen is covered with Associates during operation. • Set standards for kitchen products in line with company policies. • Implementation of Accor brand and synergies with Ibis in manning and utilizing resources. • Behaves and acts in an exemplary fashion, embodying the brand mindset through professional attitude, behaviour, uniform and communication skills • Takes the prime responsibility for the organisation, operation, preparation, production, presentation and assures the high standard of culinary services offered to guests  • Manages all Kitchen personnel and adapts management practices to the brand culture, working methods, communications, recruitment etc • Is responsible for employee training, development and provides support for their career development • Is responsible for food hygiene, safety, and qulity in the hotel. • Greets and welcomes all guests, and ensures all kitchen staff interact positively with guests they encounter at every opportunity • Is responsible for menu development and dish / concept creation for the resort's F&B operation