Executive Chef

Job description

The Executive Chef contributes to the overall success of the hotel by leading the creation and execution of the food and beverage strategy for the hotel. This position will also be responsible for maintaining a positive working environment in the kitchen while maximizing operational efficiencies, ensuring product consistency and maintaining high customer service standards Responsibilities: Skills/Knowledge/Experience: - Leads the culinary operations for all Food & Beverage functions - Establishes, designs and prices menus ensuring that they are current and accurate in both food costing and potentials - Creates and maintains the menu syllabus for all menu items - Ensures food preparation and service delivery standards are consistently achieved and maintained - Secures and controls all food stock used in the kitchen to ensure minimal wastage - Oversees the weekly ordering of food stock and supplies - Monitors food costs and takes action to ensure that the correct margins are achieved - Participates in all inventory taking and monitoring all kitchen stock levels - Leads and builds a strong team of culinary ambassadors, through effective recruitment, coaching, mentoring, communication...