Executive Chef

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• Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / customer needs

• Works in conjunction with Food and Beverage Management team to ensure a quality product and service. 

• Management and leadership of the hotel kitchen team

• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level

• Liaise with the Restaurant  Manager / Supervisors and the  Sales Manager / Coordinator keeping the lines of communication open between the departments

• Leadership, autonomy and strong decision making skills
• Ability to manage relationship
• Excellent interpersonal and communication skills
• Experience into a similar position 

• Interesting and challenging job, operation of a 118 rooms, MICE space of aprox. 450 sqm, restaurant, bar