Description
The Head 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 candidate with a degree or professional diploma in Food Production and at least two years of experience as a Head Chef or Executive Sous Chef in a larger operation, along with practical, operational, administrative, and creative skills.
