Executive Chef

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• Oversee all the culinary operations of the Hotel.
• Interact with Food & Beverage and Sales & Marketing to ensure hotel guest receives high level of service.
• Be entrepreneurial and to think beyond the boundaries is expected and not requested.
• Provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction.
• Take the time to get to know the hotel guests, and to be committed to service excellence.
• Coordinating purchasing for the Kitchen with the finance team as per the hotel procedures
• Conduct interviews for candidates in the department in conjunction with the Talent & Culture department.
• Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.
• Adhere to and monitor departmental operating expenses as per departmental budget and forecast.
• Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.
• Assist the Food & Beverage Director with the preparation and conversion on departments promotions calendar.
• Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality
• Full compliance with local municipality HACCAP standards and certification.
• Train and develop the culinary team in the departmental operating standards.
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.
• Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.
• Ensure you have a presence in our outlets and interact with guests during service and ensure this practice by the Executive Sous or Sous Chef in your absence.
• To ensure a consistently high standard of grooming is followed and by self and team.
• Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.
• Have full knowledge of all products and services provided by the property and in the local area.
• To work closely with the Finance department to produce monthly financial reports timely & accurately.

• Minimum 8-10 years’ experience in the culinary field required
• Minimum 2-3 years in an Executive Chef role with a similar hotel brand is required including experience in a large luxury banquet operation
• Demonstrated financial acumen, capable of providing strong P&L financial leadership and delivering results
• Well-developed capacity for strategic decision making and a track record of proven results within: guest and employee satisfaction, operational excellence and revenues and profit
• Excellent knowledge of food and beverage products, marketplace trends and service standards essential
• Strong creative drive with specific strengths in quality production and innovative style
• Ability to work well under pressure in a fast paced environment
• Ability to focus attention on guest needs, remaining calm and courteous at all times