As Executive Chef, I will assume full responsibility for the efficient operation culinary department to provide exceptional product and service within brand operating standards.

**Duties and Responsibilities**

+ Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, and growing our own produce and featuring this produce in our culinary offering.
+ All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
+ Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
+ Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
+ Instill a cost-focused philosophy through training and education.
+ Establish and deli...