Executive Chef

The Executive Chef manages the overall administration and operation of the Culinary section to ensure maintenance of quality standards, financial performance and profitability, staff performance and guests satisfaction. 

Financial 

• Establishes the departmental Annual Operating Budget in advance for approval by the General Manager and Financial Controller
• Ensures that the departmental operating budget is strictly adhered to and that all costs are strictly controlled
• Monitors food costs while maintaining quality control

Administration  

• Attends meetings and briefings with other department heads as determined by the General Manager
• Reviews existing policies in his department and initiates new ones as required

Personnel 

• Ensures that all employees report for work punctually wearing the correct uniform and name tag at all times
• Assists in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development
• Interviews and subsequently selects potential employees in liaison with the HR Department 
• Conducts employees’ performance appraisal and reviews their general performance, discuss result with the employee concerned regularly
• Conducts department orientation program for new employees to ensure they understand the policies and operations of the hotel

Operational 

• Constantly reviews and appraises the procedures within the department to ensure quality of service and product all the time
• Monitors the staff skills within the department and plans training programs to rectify any service deficiencies
• Conducts regular briefings with the department staff ensuring good communication at all times
• Ensures that all areas within the department are in the roster and corrects staffing levels in accordance with expected business demands
• Maintains an up-to-date knowledge of any market/industry trends and implements to the operation as necessary
• Orders stocks efficiently and minimizes any wastage of excessive expense
• Ensures good stock rotation and minimizes any food/stock spoilage
• Liaises with F&B Manager with respect to menu composition and daily specials
• Oversees all aspects of food preparation and presentation throughout the resort
• Ensures that all equipment is maintained in good working condition at all times
• Ensures that all kitchen and store areas are maintained in a clean and hygienic condition and in accordance with local regulation
• Ensures that perishables supplied are fresh and quality is to the specified standard
• Liaises with Front Office / F&B  with regards to any dietary or special guest request
• Be a willing team worker at all times. Accepts and performs special assignments within or outside his Department as requested by the Resort / General Manager
• Keeps abreast of all company policies and code of conduct by reading and understanding all guidelines issued pertaining to such matters; and performing such duties and functions as specified in the guidelines

• Bachelor’s degree in culinary arts preferred
• 3 years’ experience as Head Chef or Culinary Director
• P&L & Budgeting skills
• Collaborates effectively and has strong interpersonal skills
• Deep knowledge of the food industry and trends 
• Excellent communication and interpersonal skills