Executive Chef

- Ideally with an apprenticeship or professional diploma in Food Production.
- Minimum 2 years work experience as Executive Chef in large International hotel operation.
- Good practical, operational and adequate administrative skills with a flair for creativity are a must.
- Extensive knowledge and hands-on experience in Kitchen management, menu planning and operational skills.
- Understand and be up-to-knowledge about current local and International food and beverage industry trends.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
- Strong leadership, communication, organization and relationship skills

- Maximise Colleagues productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensure that each profit centre (e.g. Outlet, Banquets) is operated in line with maximising profit while delivering on the brand promise.
- Ensures that all guest contact culinary Colleagues deliver the brand promise and provide exceptional guest service at all times.
- Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
- Work closely with Hotel Hygiene Manager to establish, control and maintain highest level of hygiene throughout the kitchens according to ISO22000 guidelines

- Accommodation
- Food & Beverage Privilege
- Medical and Life Insurance
- Retirement Fund
- Home Leave