Executive Chef

- Minimum 3 years of experience in a similar position within hotel of international standards
- Possess strong leadership, communication, organization and relationship skills
- Flexibility, problem solving and decision making skills
- Ability to work under pressure.
- Closely manage, supervise and control the production to ensure consistency in quality taste, presentation and availability of the products.
- Basic English proficiency

1. Ensures that all kitchens provide nutritious, safe, eye-appealing, properly flavored food.
2. Maintains a safe and sanitary working environment for all employees.
3. Organizes other duties run smooth such as menu planning, preparation of budgets, and maintaining of payroll, food cost, and other records and specific duties involving food preparation are the establishment of quality standards, training of employees in cooking methods, presentation techniques, portion control, and retention of nutrients.
4. Interviews, hires, evaluates, rewards, and disciplines kitchen personnel as appropriate.
5. Orients and trains kitchen personnel in property and department rules, policies, and procedures.
6. Trains kitchen personnel in food production principles and practices. Establishes quality standards for all menu items and for food production practices.