What is the main purpose of the role?

An Executive Head Chef who can demonstrate strong kitchen management knowledge and skills, passion for quality together with a commercial and innovative mind gained in fast pace, large hotel with conference and banqueting operations. Instructing briefing and supervising Sous Chefs, Chef de Partie and the kitchen brigade in their daily tasks, and when required assist them in their preparation of food.

Develop formal training plans and conduct on-the-job training sessions for kitchen employees. Involvement in menu development with the Group Development Chef to ensure our menu is up to date with seasonal changes.

The Ideal Candidate

As Executive Head Chef, it is essential you can demonstrate the following skills and competencies:

• Previous experience as Executive Head Chef in a 4* or 5* hotel
• Fast paced environment strongly preferred.
• Proven track record of managing and developing the food offer in different businesses, delivering KPI’S
• Full understanding of stock management and recipe creation in a safe kitchen environment
• Must possess the proven ability to lead a team
• Strong organisational and project management skills
• Personality and flair with the ability to communicate and cooperate effectively at all levels both internally and with our guests
• You should also be commercially aware, financially astute and able to create business plans to drive sales and profitability.