Executive Chef

The job of Executive Chef is executed satisfactorily when:Recipes are maintained up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. New dishes and products are developed.Comprehensive product knowledge is fostered in regards to ingredients, equipment, suppliers, markets and current trends and appropriate adjustments to kitchen operations are made accordingly.Excellent culinary technical skills are displayed and maintained.Menus offering our guests value for money in accordance with corporate guidelines are created in collaboration with the Food & Beverage Director / Manager.Effective and positive employee working relationships are established and maintained (ESS score 75% and above).All HACCP guidelines are achieved and maintained.The Executive Chef fulfils their role as a Talent Development Ambassador when:They actively support and implement Talent Development initiatives as a part of their daily activities.They identify Training talents in their department and throughout the hotels as per below definition* and actively support their career development.They support and initiate transfer, cross exposure and task force assignments for their team.They personally conduct prefinance evaluation with their team on a regular basis and take personal interest for their talents’ development plans.They recruit and select potential talent according to the Company’s current and future hotel, regional and worldwide needs including conducting interviews for positions in their department and their region.