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.

• Manages all Kitchen personnel and adapts management practices, 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.

• Is responsible for menu development and dish / concept creation for the resort's F&B operation

• Recruits team staff and occasional temps as necessary

• Trains the staff according to need

• Carries out annual performance appraisals for employees

• Ensures compliance with labour legislation in the department

• Check that work is organised for maximum efficiency for the whole kitchen

• Organises the kitchen in line with activity forecasts

1. Competitive salary and benefits.

2. Stable and friendly working environment..

3. Opportunities for promotion.

▪ University graduate / Hotel Management or related course.

▪ At least 5 years experience in the same capacity preferrably in 4* or 5* Hotels.

• Acknowledged managerial skills

• Perfect knowledge of HACCP guidelines

• Computer literate in the Windows environment