Executive Head Chef

As our Executive Head Chef, you will be responsible for building, developing and leading a team of up to 25 chefs, delivering excellent dishes across the property, in addition to this, you will manage the hotel room service and breakfast service offerings. You will report into the Executive Food & Beverage team, and deliver on P&L expectations, balance food & labor costs and manage your kitchen budgets accordingly. In addition to this, you will be tasked with reviewing team productivity to meet service, operational and financial objectives.

Being successful within the Executive Head Chef role will involve fostering and developing key relationships including with our food suppliers, ensuring all quality standards are met. You will develop and lead your brigade of chefs, including your Sous Chefs, to ensure that all dishes are being prepared according to the set quality and standards as expected. It is key to assist in developing a good relationship with the service team to ensure that any anticipated dish changes due to running a sustainable and zero waste kitchen are communicated promptly to the service management team.

Overall, you will be responsible for ensuring all health and safety standards are met, reviewing regularly the kitchen equipment, training of chefs and ensuring all HACCP guidelines documented and are being followed by team kitchen members.