Executive Chef

• To oversee the kitchen and stewarding operations of the Hotel
• To be entrepreneurial and to think beyond the boundaries is expected and not requested
• To provide service that is sincere, warm and enthusiastic, ensuring guest satisfaction
• To take the time to get to know the hotel guests, and to be committed to service excellence
• Train and develop the kitchen and stewarding team in the departmental operating standards
• Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs
• To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities
• Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions