Executive Chef

Job description

Job Qualifications

Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

D. Key Areas of Responsibility

Responsibilities

1. Administration

› Attends and contributes to all Meetings as required.

› Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

› Oversees the preparation and update of individual Departmental Operations Manuals.

› Conducts regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

2. Operational

› Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

› Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.