Executive Chef

About the role: Responsible for bringing the food philosophy to life in the form of elevated dining experiences in the Premium lounges that surprises, delights and has a marked effect on customer experience. Design menus that rival those of a five star hotel and redefine the world standard of food in premium lounges. Oversee the entire kitchen operation, guide the brigade of chefs and take responsibility for quality, presentation and taste of everything that is served to our customers. Your responsibilities include but not limited to: Strategic § Build an inspiring ‘food philosophy’ brand that incorporates memorable moments that stay with customers well after they visit one of the lounges. § Curate personalised culinary experiences for customers in Lounges that are tailored to what they want most, in that moment in time, offering inclusive, off the menu dining possibilities. Operational § Develop menus with frequent rotations, with consideration to food trends, seasonality and festivities. § Monitor, coordinate and facilitate preparation of food in production area to drive product quality and estimate requirements according to the new menus (food products, equipment’s, and manpower requirement). § Study the lounge requirements, and recommend the most optimum solutions for partnerships, collaboration with internal and external stakeholders to achieve best in class food and beverage, within the cost and budget limitations. § Develop new training programs to enhance the technical skillset of culinary teams across all lounges. § Leverage market research and customer behavioural diagnostics to make fundamental changes to the dining experiences to increase customer satisfaction.