Executive Chef

About the Role

Accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Ensures sanitation (food hygiene and due application of the rules of hygiene in the department (HACCP) are met) and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria in close coordination with the F&B Director / General Manager) and all support areas. In conjunction with the F&B Director / General Manager, prepares the hotel's food and beverage offers in line ...