Key Responsibilities of the Executive Chef:
- Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
- Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
- Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved
- Manages the kitchen team fostering a culture of growth, development and performance within the department
- Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
- Builds and maintains effective working relationships with all key stakeholders
- Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance
- Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required
Requirements of the Executive Chef:
- Proven experience in kitchen with excellent problem-solving capabilities
- Excellent managerial skills with a hands-on approach and lead-by-example work style
- Commitment to exceptional guest service with a passion for the hospitality industry
- Ability to find creative solutions, offering advice and recommendations
- Personal integrity, with the ability to work in an environment that demands excellence, time and energy
- Experienced in using IT systems on various platforms
- Strong communication skills
