The Executive Chef is responsible for the overall culinary output of the hotel including outside catering, retail and other potential revenue generating areas.
He is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff.
He is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by his subordinates.
He needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.
The Executive Chef will be responsible for :
Designing new recipes, planning menus, and selecting plate presentations.
Ensuring promptness, freshness, and quality of dishes for our 4 outlets and for In Villa Dining Experiences.
Coordinating teams tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff. Performaing appraisals. Handling disciplinary procedures.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.
What we are looking for :
2+ years of culinary education.
5+ years of experience in a similar position.
Advanced knowledge of food professional principles and practices.
Proficient knowledge of human resources management.
Excellent knowledge of BOH systems, ordering and inventory.
Excellent communication skills.
Ability to meet deadlines.
Available to work on-call, shifts, after hours, over weekends, and on public holidays. 
