Job Overview
This position oversees all culinary operations of the hotel, ensuring a high level of service is maintained across food and beverage outlets. The successful candidate will be entrepreneurial in approach, thinking beyond boundaries to drive innovation and growth.
The role involves interacting closely with various departments to deliver exceptional guest experiences, including sales and marketing teams. It also requires coordination with finance to manage kitchen expenses effectively and conduct interviews for candidates. Daily monitoring of food costs and adherence to departmental operating expenses are crucial aspects of this role.
Key Responsibilities
* Oversee all culinary operations, ensuring consistency and quality in food production.
* Interact with food and beverage, sales and marketing teams to deliver exceptional guest experiences.
* Co-ordinate purchasing for the kitchen with the finance team.
* Conduct interviews for candidates and monitor food costs daily.
* Adhere to departmental operating expenses and review work schedules regularly.
Requirements
* Minimum 8-10 years' experience in the culinary field.
* 2-3 years' experience as an Executive Chef with a similar hotel brand, including banquet operations.
* Demonstrated financial acumen and strong P&L leadership skills.
* Excellent knowledge of food and beverage products, marketplace trends, and service standards.
* Strong creative drive with specific strengths in quality production and innovative style.
Candidates should possess:
* Ability to work well under pressure in a fast-paced environment.
* Capacity to focus attention on guest needs, remaining calm and courteous at all times.