Executive Chef

QUALIFICATIONS & WORKING EXPERIENCES

• 5- 10 years of culinary managerial experience with demonstrated leadership.
• Bachelor’s Degree preferred.
• Culinary Education preferred.
• Must have full knowledge of cooking and presentation of food for all departments in the kitchen.
• Full knowledge of sanitation requirements in food handling.
• Must possess a high level of creativity and high-quality standards.
• Required to have good English when it comes into understanding, speaking, and writing.
• Must have all qualifications that are required by local law.

KEY RESPONSIBILITIES

• Administration - Ensures that culinary activities and standards are aligned with the respective Corporate Strategy, and initiatives of Rosewood Hotel Group.
• Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented, and consistently maintained.- Assists in overseeing the preparation and update of individual departmental operations manuals.
• Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary.
• Guest Satisfaction - Ensures that all culinary associates deliver the brand promise and always provide exceptional guest service.
• Ensures that all culinary associates also provide excellent service to internal customers as appropriate.
• Spends time observing associates to guests / associates to associates’ interactions.
• Ensuring these are always appropriate and coaching associates when necessary.- 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.
• Operations - Ensures that all brand standards have been introduced, implemented, and maintained as appropriate.
• Monitors all operations, especially during peak business periods, working through the respective head of department to adjust where necessary.
• Ensures that all Food and Beverage Essentials are introduced, implemented, and consistently maintained.
• Responds to the results of the consumer audit and ensures that the relevant changes are implemented.
• Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Works closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that all associates work in a supportive and flexible manner with other departments.
• Ensures that all associates 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.
• Works with the Purchasing Manager in the procurement of the best product for the best price.
• Works closely with the Hygiene and Stewarding Manager to ensure that hygiene standards are maintained. Supervises associates to make sure that operating equipment is cared for and properly used to maximize its useful life, and to minimize breakage and personal injury.