The Executive Chef will be a dynamic and passionate culinary professional who possesses a minimum of 5 years experience in a star class hotel in a similar capacity.
DUTIES AND RESPONSIBILITES
Ensuring highest standards of quality in products and services.
Identifying areas for improvement and building a developing an efficient team while being cost efficient.
Directing kitchen operations throughout the resort whilst managing all activities in a manner that adheres to internationally acclaimed hygiene and culinary standards.
Forming innovative concepts, ideas and creating a culinary operation second to none.
Staying up to date with new culinary trends and techniques.
QUALIFICATIONS AND REQUIREMENTS
The Executive Chef will be a dynamic and passionate culinary professional who possesses a minimum of 5 years experience in a star class hotel in a similar capacity.
He/she should possess a professional qualification in hotel/ hospitality management with a specialization in culinary arts.
Prior experience in Pastry and Bakery operations would be an added advantage.