Executive Chef

About the role

Constantly evaluate systems to facilitate improvement where possible. Exceed guest expectations in quality and service of food products.

What you'll do

• Plan and design menus for food and beverage
• Tastefully do pairing of wine with food
• Delegate through Sous Chef’s to achieve standards and work volume successfully
• Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained
• Liaise professionally with the Kitchen Department at all times

What you need

• 10–15 yrs of experience
• Costing
• Food safety
• Food production
• Diploma or BBA

Good to have

• Hospitality