Executive Chef

Responsibilities:

• Ensure food costs are kept in-line and Business Plan objectives are achieved.
• Provide consistent quality food and service to Internal and External customers.
• Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
• Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
• Ensures that all employees are up to date with the availability of seasonal and new products on the market.
• Tastes and monitors products served throughout the operation, providing feedback where appropriate.
• Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees.
• Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.