executive chef (6659)

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the colleagues and managing all food related functions. Works to continually improve guest and colleague 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 colleagues including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and colleague diner) and all support areas). This position is responsible for HACCP certification and the success of all hygiene audits and LQA.  

Key Duties and Responsibilities 

• Leads Culinary team and provides direction for day-to-day operation.
• Works closely with the Director of Food & Beverage and his team of people.
• Provides guidance and direction to subordinates, including setting quality & quantity standards and monitoring performance. 
• Provides direction for menu development.  
• Monitors the quality of raw and cooked food products to ensure that standards are met.  
• Determines how food should be presented and create decorative food displays.  
• Recognizes superior quality products, presentations and flavour.  
• Ensures compliance with food handling and sanitation standards.  
• Follows proper handling and right temperature of all food products.  
• Ensures colleagues maintain required food handling and sanitation certifications.  
• Maintains purchasing, receiving and food storage standards.  
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.  
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention. 
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.  
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily. 

Skills, Experience & Educational Requirements 

• Several years of professional experience in 5* properties,
• International experience will be considered as an Asset,
• Certified qualification as a Chef from a recognized institute,
• Excellent Communication and People management advanced skills,
• An understanding of the preparation, delivery and services associated with the highest standards of cuisine found in the international hospitality environment,
• HACCP certified,
• Good Computer skills,
• Fluency in English language,
• Workplace training from within a high standard hotel environment.