Bếp trưởng | Executive Chef

WELLNESS
- Fully embrace, implement and safeguard the overall Wellness philosophy, concepts and programs such as Sleep with Six Senses, Eat With Six Senses and Grow With Six Senses. All aspects of these wellness and initiatives will be adopted and implemented throughout the operation and its strategic planning and development.
- Safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Kitchen department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
SUSTAINABILITY
- Ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic by 2022, social responsibility and all other practices documented in the Sustainability Guidelines are followed in the outlets to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
- Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.
OPERATIONAL OWERSHIP
- Assume full responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding teams to provide exceptional product and service within brand operating standards.
- Keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, continually focus on the rejuvenation of the culinary experience. Menus and signature dishes will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices and with seasonal availability, while Destination Dining experiences will reflect this innovation and creativity from a culinary sense.
- Purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms, while stocktakes and storage assessment will be undertaken at the required times to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
- Monitor the final product prior to serving to guests, make appropriate suggestions and recommendations to resort management for improvements within the food operation.
- Interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback. In the event of guest complaint: effectively carry out service recovery to the satisfaction of guests.
FINANCIAL PERFORMANCE
- Instill a quality and cost control philosophy through training and education so that all hosts are fully engaged with delivering exceptional food within budget. Payroll costs will be minimized by maximizing the productivity and efficient scheduling of hosts. The Kitchen budget will be strictly adhered to, with menus accurately calculated for maximum gross profit and all costs and margins continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.