Executive Chef

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and associate satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Train and supervise the work of kitchen personnel in the respective sections
Ensure personal cleanliness and proper deportment of all team members
Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
Be well versed in hotel fire & life safety/emergency procedures
Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management