Responsible for the consistent preparation of innovative and creative cuisine Additionally responsible for the smooth running of the kitchen and managing areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Main roles -Executive Chef
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
Education & Experience:
Able to demonstrate excellent written and verbal communication in English.
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
10-15 years Hospitality Management (Hotel, Catering or related)
Bachelor degree in Hotel Management or equivalent Culinary university degree.
With a minimum of 5 years’ experience in a similar capacity / function in an international five-star hotel with strong background in HACCP procedures and application.
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