Specifically, as an executive chef you will perform the following tasks to the highest standards:

• Create menus that meet and exceed customers’ needs and conform to brand standards
• Ensure the consistent production of high-quality food at all times.
• Develop positive customer relations through proactive interaction with guests, team members, contractors, and suppliers.
• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas
  among guests and team members.
• Manage all aspects of the kitchen including operational, quality, and administrative functions
• Actively seek verbal feedback from customers on a regular basis and respond to all guest
  queries in a timely and efficient manner
• Ensure team members have up-to-date knowledge of menu items, special promotions, functions, and events
• Maintain good communication and work relationships in all hotel areas
•  Ensure that staffing levels are maintained to cover business demands
• Comply with all health and safety and food safety legislation
• Ensure maintenance, hygiene, and hazard issues are dealt with in a timely manner
• Regular review of all menus with Food and Beverage manager to confirm offerings are inline
  with market trends

• at least 7years relevant experience as an Executive Chef
• Excellent leadership skills
• A creative approach to the production of high-quality food
• A business-focused approach to managing a hotel kitchen
• Excellent communication skills
• Ability to build relationships, internal and external, to the hotel and the Company
• Excellent planning and organizational skills
• A current, valid, and relevant trade qualification (proof may be required)
  It would be advantageous in this position for you to demonstrate the following capabilities and
  distinctions:
• A certification in management
• Proficiency with computers and computer programs, including Microsoft Word, Excel and
  outlook