Key Responsibilities of the Executive Chef:

• Ensures the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
• Develops and implements plans where kitchen initiatives & hotel targets are achieved
• Leads and manages the kitchen team, fostering a culture of growth, development and performance within the department
• Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
• Builds and maintains effective working relationships with all key stakeholders
• Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing followup as required

Requirements of the Executive Chef:

• Proven experience in kitchen with strong problemsolving capabilities
• Excellent leadership skills with a handson approach and leadbyexample work style
• Commitment to exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions, offering advice and recommendations
• Personal integrity, with the ability to work in an environment that demands excellence, time and energy
• Experienced in using IT systems on various platforms
• Strong communication skills