Job Summary

• Ensures operational efficiency, maximize profits and enforce quality standards, as well as maintaining high level of staff engagement and guest satisfaction
• Ensures the quality of food provided in all restaurants and bars are consistently meeting the hotel standard and exceed guest satisfaction
• Involves in menu planning and theme events design resulting in creative products thus generating culinary interest, business and profit
• Enforces talent management initiatives to develop a team of culinary professionals
• Maintains a healthy, reliable and harmonious working relationship with internal business partners and external stakeholder to achieve business goals.

Responsibilities

As the Executive Chef, you will oversee the hotel's kitchen operations. You will train and manage the kitchen staff, supervise and coordinate culinary activities, estimate food consumption, purchase food supplies, sele...