Executive Chef

The job of Executive Chef is executed satisfactorily when:
•    Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.
•    Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.
•    Excellent culinary technical skills are displayed and maintained.
•    Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager.
•    Effective and positive employee working relationships are established and maintained (ESS score 85% and above).
•    They actively support and implement Talent Development initiatives as a part of their daily activities.
•    They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.
•    Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.
•    Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.
•    Keep an up-dated hotel policies and procedures file.
•    Work with the People Services Manager to ensure the departmental performance of staff is productive.
•    Plan for future staffing needs.
•    Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).
•    Conduct probation and formal performance appraisal in line with company guidelines.
•    Maintain up to date staff records and approves leave requests.
•    Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
•    Participate in the preparation of the hotel’s revenue plan and marketing programmes.
•    Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.
•    Work with Finance in the preparation and management of the department’s budget.
•    Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 
•    Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
•    Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
•    Log security incidents and accidents in accordance with hotel requirements.

•    Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)  
•    Minimum 6 years kitchen experience
•    Minimum 3 years in kitchen management role, preferably with an international luxury boutique hotels 
•    Experience in a standalone F&B operation is beneficial
•    International experience is preferred
•    Banqueting experience is preferred
•    Ability to work and communicate in a multinational environment
•    English – excellent oral and written skills
•    Additional language – beneficial        
•    Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
•    Excellent written and verbal communication skills
•    Ability to establish and retain effective working relationships with hotel staff and clients/vendors
•    Ability to identify and delegate tasks effectively
•    Excellent organisational and time management skills
•    Applies a professional, confidential and ethical approach at all times
•    Works in a safe, prudent and organised manner
•    Knowledgeable of food safety regulations
•    Computer literacy adapted to the field of culinary
•    Ability to operate computer and office equipment
•    Proficiency in Microsoft Office