Executive Chef

Posted a month ago by KK Collection, Classification: Hospitality & Tourism


(Senior Management Level)

Responsible for ensuring the hotel's high culinary standards and ability to cater for large

POSITION TITLE: Executive Chef (Senior Management Level)

REPORTS TO: General Manager

POSITION SUMMARY: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavors for the dining room and other food facilities, resulting in outstanding guest satisfaction. Ability to cope under pressure when catering for numerous events. Responsible for the smooth running of the kitchen and to manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Responsible for ensuring a profit for the restaurant and management of costs and labor.

Able to demonstrate excellent written and verbal communication in English. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. 3 Years Hospitality Management or equivalent Culinary university degree and/or skills certification.

EXPERIENCE: Minimum of three years experiences in a similar capacity/function in an international five-star hotel with a strong background in HACCP procedures and application.

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