As an Executive Chef, you will be responsible for overseeing kitchen staff and ensuring high standards of food preparation , quality and presentation of the nine outlets of the hotel. You will also be responsible for executing banquets and larger corporate events.

MAIN DUTIES & RESPONSIBILITIES:

• Design market-driven menus based on local market availability, seasonality, customer preferences, and forecasted occupancy. Ensure that menus align with budgetary constraints, brand values, and commitments, with final approval from the Head Office. All menu formatting should be consistent with brand etiquette
• Engage directly with guests to address complaints, accommodate special requests, and deliver personalized dining experiences that exceed expectations.
• Stay updated with industry trends, implementing innovative techniques, ingredients, and concepts to maintain a competitive edge, develop special culinary experiences, such as themed lunches or dinners, to enhance guest satisfaction while meeting  financial goals.
• To have basic knowledge about vegan diet requirements and allergens for specific diet requirements 
• Work closely with the F&B Head Office and procurement teams to ensure adherence to group deals and suppliers 

QUALITIES: 

• Qualifications: Minimum School Certificate, NC3 Food Production. 
• Experience: Minimum 5 years experience as Executive Sous Chef or 3 years as Executive Chef Personal Qualities: Organisational Skills, Planning and Time Management, Strong leadership skills

We believe in equal opportunities

We celebrate diversity and champion equality and inclusion, encouraging people from all ethnicities, genders, sexual orientations and ages to apply. This unity is key to our work culture. We want to set every Family Member up for success, so if you need anything to perform to your best or make work arrangements more comfortable, we will do our best to accommodate you.