Executive Chef

To ensure that culinary activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
To oversee the preparation and update of individual departmental operations manuals.
To ensure that all guest contact culinary associates deliver the brand promise and provide exceptional guest service at all times.
To spend time in culinary areas observing associate-guest/associate-internal customer interaction, working through heads of department to coach associates as necessary.
To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
To maximise associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
To ensure that each profit centre (e.g. outlet, banquets) is operated in line with maximising profit while delivering on the brand promise.
To ensure that each cost centre (e.g. stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
To assist in the preparation of the annual business plan for food and beverage.
To strategically analyse business performance to facilitate accurate and meaningful forecasting, involving the respective heads of department as appropriate.
To proactively manage costs based on key performance indicators, working through the respective heads of department as appropriate.
To assist with the input of product specifications, recipes and other data as required, supporting the smooth operation of purchasing management and cost audit functions.
To monitor all operations, especially during peak business periods, working through the respective head of department to make adjustments where necessary.
To feedback the results of the consumer audit and to ensure that the relevant changes are implemented.
To encourage associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
To work closely with other executive committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
To make sure that culinary associates work in a supportive and flexible manner with other departments.
To make sure that all associates are up to date with the availability of seasonal and new products on the market.
To taste and monitor the food products served throughout the operation, providing feedback where appropriate.
To work with the purchasing manager in the procurement of the best product for the best price and in the management of the relevant areas of the commissary kitchen.
To work closely with the chief steward to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
To oversee the quality and variety of food and beverages served in the associate cafeteria, ensuing that this outlet is operated to the same standard as any other outlet.
To oversee and assist in the recruitment and selection of all culinary associates. To make sure that sous chefs follow hotel guidelines when recruiting and use a competency-based approach to selecting their associates.
To oversee the punctuality and appearance of all culinary associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
To maximise the effectiveness of heads of department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
To ensure that each head of department plans and implements effective training programmes for their associates in coordination with the training and development manager and their departmental trainers.
To ensure that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

• Insurance
• Training & Development
• Accommodation - Hoiana Staff Village
• Annual leave
• Heath checkup
• Employee shuttle bus service
• Uniform

Language: Fluency in English, Oral and Written.

Good understanding of local languages is desired.

Sound Computer knowledge, proficiency in MS Office

At least 03 years experience in Hospitality Industry.

Minimum 2 years work experience as executive chef, or executive sous chef in larger operation.

Working experience in 5 star hotel/resort or international branding is preferable.