Description
The Executive Chef will run the hotel's Food and Beverage division, acting as the Production Manager for outlets and banquets. The role is responsible for meeting employee, guest, and owner expectations, maintaining hotel standards, ensuring outlets and banquets operate successfully, and achieving individual profitability. The posting seeks a professional diploma or degree in Food Production and at least two years of experience as an Executive Chef or Executive Sous Chef in a larger operation, along with practical, operational, administrative, and creative skills.
