Executive Chef

QUALIFICATION

EDUCATION BACKGROUND, CERTIFICATE/LICENSING
Vocational certificate in culinary or Bachelor Degree in culinary field
PROFESSIONAL EXPERIENCES

At least 10 years experiences in culinary operation and management in senior management position of

International operations or hotels with evidenced tracked record of achievements

GENERAL MISSION
? In charge of the kitchen and stewarding daily operations.

RESPONSIBILITIES AND MEANS
? The Executive Chef is responsible and accountable for maintaining the highest standard of food quality, presentation, kitchen hygiene, cleanliness as well as engendering team spirit and motivation in all staff. The Executive Chef must be fair and just in any staff disciplinary action as required.

ADMINSTRATIVE RESPONSIBILITIES
? Delegate to and supervise all Managerial staff within the Department and assist them in preparing work schedules.
? Conform to and enforce policies and procedures & rules and regulations as laid down by ACCOR and the hotel in order to achieve the highest levels of uniformity and guest service.
? Performs special duties as required by GM

-