Executive Chef

.Develop food and service philosophy based around Southern Indian, Western, and SE Asian Cuisines.

.Ensure quality is maintained with a standardized product.

.Develop new menu package and ongoing customized client menus.

.Maintain cost effectiveness by maintaining profitability in all areas.

.Constantly evaluate systems to facilitate improvement where possible.

.Ensure HACCP procedures are followed and clear records are kept at all times.

.Ensure the highest standard in preparation of food production and delivery.

Qualifications:

Degree or Diploma in Culinary

Min of 3-5 years of experience overall in similar role

Preferred candidates with international Hotel brand experience

Pleasing personality

Good English Communication

.Ensure Consistency of all product deliveries.

. Exceed guest expectations in quality and service of food products

3.00-5.00 Years Read more