Position Title: Executive Chef

Grade: E-2

Department: Production

Responsible To: General Manager

Job Summary: As the Executive Chef, you will be the culinary architect responsible for orchestrating kitchen operations under the guidance of the General Manager. Embracing the company's mission, values, and established protocols, you will play a pivotal role in elevating the dining experience, ensuring top-notch food quality, and contributing to the overall success of the F B department.

Key Responsibilities:
Mission and Values: Immerse yourself in the hotel's Mission Statement and uphold its values, translating them into the culinary realm for an exceptional guest experience.
Operational Supervision: Oversee all facets of kitchen operations, managing resources, facilities, and costs with a strategic mindset to enhance departmental profitability.
Culinary Excellence: Take charge of the production, preparation, and presentation of food items, maintaining an unwavering commitment to the highest quality standards.
Employee Relations Maestro:



Foster a positive and team-oriented kitchen workplace by building effective employee relations, ensuring a motivated and skilled culinary team.
Interdepartmental Harmony: Cultivate seamless collaboration with other departments, enhancing overall synergy and operational efficiency.
HR Leadership: Execute HR functions under the guidance of the General Manager, including recruitment, orientation, performance appraisals, coaching, counselling, and necessary disciplinary actions to ensure a skilled and harmonious team.
Strategic Consultation: Collaborate with the General Manager and Departmental Heads, bringing culinary expertise to the decision-making table for a holistic approach to hotel operations.
Culinary Education: Develop formal training plans, conducting engaging on-the-job training sessions to nurture the skills and creativity of kitchen staff.

This role demands a visionary culinary leader who can blend cre

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