Executive Chef (M/F)

• Guides subordinates to manage the timely and organised production of all food, meeting all function and service deadlines and keeping all buffet top-up waiting times and a-la-carte waiting times to a minimum

• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices

• Has an innovative and creative approach to producing and decorating dishes

• Devises Policies and Procedures for Kitchen, keeps them up-to-date and train staff on these

• Ensures that the preparation and and handling all food production in compliance with safe food handling, hygiene, standard recipes and internal procedures

• Actively contributes to Sales' negotiation with guests, if required.

• Communicates with kitchen, purchasing, sales and service to ensure smooth and timely delivery of all food production

• Ensures that all information is duly passed on to the applicable departments

• In conjunction with the Points of Sale Managers, coordinate the Kitchen, restaurants and "Seminars and meetings" Service

• Ensures that all standard recipes are followed and training or clarification are available for staff on any areas that are not understood.

• Keeps up-to-date with changes in culinary trends

• Control the wastage, misuse, spoilage and unauthorised use of all food and ingredients, reduce leftovers, and minimise production for slow service periods

• Assures hotel management cover early mornings, evenings, weekends and public holidays

• Passes on the management team's decisions

• Knows how all the hotel's departments operate and is able to replace the DOFB when needed

- National under local contract

- 05 working days & 02 day-off per week

- Uniform & Duty meal provided by hotel

- Same position in 4 – 5 star international branded hotels

- Strong at management skills

- Strong professional skills

- Have knowledge in HACCP control/ hygiene control

- Excellent English communication in both writing and speaking