The Executive Chef supports the day to day culinary operations of the hotel, with the primary objective of ensuring all outlets are running smooth, overall financial targets are met.
Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member well-being
Assist pastry operations: Responsible for the preparation and production of pastries, desserts, and baked goods, ensuring high standards of food quality, presentation, cost controls, and overall profitability
Strategic Leadership & P&L: Leads the property development business unit with full accountability for financial performance, profitability and sustainable growth.