Executive Chef
Employer Active
Job Alert
You will be updated with latest job alerts via email
Share
Job Alert
You will be updated with latest job alerts via email
Job Description
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.
Employment Type
Full-time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
