Executive Banquet Chef

Responsibilities

• Monitor food standards in each Outlet and Banquet
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback.
• Supervise Executive Sous Chef to run their kitchens at high quality level whilst maintaining acceptable food cost
• Ensure high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the operations.
• Able to evaluate the quality of food products to ensure consistency of quality standards is well maintained.
• Your experience and skills include:
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Add diplomas/certifications required if needed
• Minimum of 4 years of experience in the same position
• 5 Stars & Luxury brand experience will be beneficial
• Bachelor Degree in an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Be well versed in food safety and hygiene standards (HACCP)
• Your team and working environment:
• Our commitment to Diversity & Inclusion:
• We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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