Executive Chef

Key Responsibilities

Business Performance

• Set periodical budget and forecast.
• Analyze monthly P&L and month-end reports, identifying deviations from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan for the department.

Operation

• Develop and update departmental SOP Manual detailing standards of performance, policies and procedures, and service standards in accordance with hotel policies, standards, and municipality requirements.
• Collaborate with the Senior Culinary team to develop new menus and products supported by detailed analysis and accurate costing.
• Oversee the planning and implementation of effective food promotions.
• Manage organization and cleanliness of departmental areas by conducting weekly walkthroughs.
• Ensure high level of food safety management and precautions (HACCP) are strictly adhered to within the department.
• Monitor food standards in each outlet.
• Ensure all departmental reports, schedules, standard recipes, menus, food presentation photographs, and correspondences are completed accurately and timely.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Interact with management of other departments to foster and maintain effective working relationships.
• Meet and interact with representatives of the local community and potential guests as required.

Other Responsibilities

• Maintain complete knowledge of all Food & Beverage services, ingredients, preparation methods, and hotel services/features.
• Apply food safety and hygiene standards (HACCP) consistently.
• Familiarize with hotel fire, life safety, and emergency procedures.
• Attend briefings, meetings, and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene.

Qualifications & Requirements

• Strong culinary background working with Luxury Brands, with the demonstrated ability to stay current with new culinary trends.
• Excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies.
• Ability to implement innovative and fresh ideas in retail, catering, and guest services.
• Capability to build strong interpersonal relationships with guests.
• Culinary production experience and a solid background in safety and sanitation compliance.
• Ability to manage multiple priorities, demonstrate professional communication skills, and possess a passion for a high level of customer service.
• BA/BSc/HND qualification.