Executive Chef

The Executive Chef role requires to creatively and profitably manage all food preparation and kitchen areas within the property along with the effective management of employees in hands on approach.

The successful applicant will be required to perform the following duties:

• Lead a team of passionate chefs, nurturing their talents, and fostering a culture of creativity and collaboration.
•  Develop and maintain standard operating procedures to ensure the highest levels of food quality and presentation.
• Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
• Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s).
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Leadership and influence to inspire and guide individuals and teams towards goal achievements;
• Extensive skills in the use of computers and software programs associated with Hotel Management.
• Team player and be able to work under pressure to meet deadlines.
• Collaborate with other departments to curate special events and themed culinary experiences.
• Source and build relationships with local suppliers to ensure the freshest and most sustainable ingredients.
• Stay updated with culinary trends and continuously innovate to keep our dining offerings at the forefront.