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