Hozpitality - Executive Chef

Job Summary and Responsibilities Oversee the operation of all kitchens in the hotel to ensure each Food & Beverage outlet and banquet is managed successfully as an independent profit centre. Work with each Chef de Cuisine to set annual operating targets. Monitor cost of all kitchens and provide recommendation. Monitor food standard in each outlet and train & develop Chefs to work independently. Work with F&B directors and Outlet managers to develop special promotions. Regularly inspect all kitchen area and equipment to ensure quality control and hygiene standard. Job Requirements 1. A graduate from a well known culinary institution is highly desirable 2. Minimum of 10-15 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset 3. Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation. 4. Have excellent English communication skills both in written and spoken 5. Computer literate 6. Posses professional disposition with excellent communication and interpersonal skills