Executive Chef

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

* Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
* Able to demonstrate excellent written and verbal communication in English.  
* Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
* Ability to work under pressure.
* Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.

Education:
2 Year Hospitality Management or equivalent Culinary university degree.

Experience:
With a minimum of two years experiences in a similar capacity / function in an international five star hotel with strong background in HACCP procedures and application.