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 brand standards, ensuring outlets and banquets operate successfully, and achieving individual profitability. Applicants should ideally have an apprenticeship or professional diploma in Food Production, at least two years of experience as an Executive Chef or Executive Sous Chef in a larger operation, and strong practical, operational, and administrative skills with creativity.
