Executive Chef

Company Description

Job Description

The Executive Chef will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.

Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and colleagues

Lead and support all departments in the achievement of their financial and operational targets via effective organizational development, policy and procedural development, and appropriate colleague training activities

Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development

Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times

Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests

Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls

Ensure that all kitchen operations are compliant with legislated food safety regulations

Source local ingredients for seasonal food items

Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all service standards

Work together with the F&B Director on all areas pertaining to menus and food service

Develop menus for all food operations. Ensure all menu items are costed accurately

Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens

Responsible for the running of the Employee Dining Room, including cleanliness, operation and food production

Qualifications

Profile

Knowledge and Experience

Diploma / Degree in Culinary Arts or related discipline an asset.

5-6 years experience in multi-outlet kitchens with a strong general operational knowledge and a minimum of 2 - 3 years in a senior Culinary leadership role.

Fluent in English.

Advanced knowledge of the principles and practices within the Food & Beverage / Hospitality profession.

Advanced certification in safety and sanitation from an accredited institution.

Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint.

Competencies

Presentable, well groomed with leadership quality.

Strong interpersonal and problem solving abilities

Highly responsible & reliable

Ability to work well under pressure and independently in a fast paced environment

Ability to work cohesively as part of a team

Ability to focus attention on guest needs, remaining calm and courteous at all times

Excellent communication and organizational skills

Able to develop strong work relationships with both Guests and Colleagues alike

Must be able to handle a multitude of tasks in an intense, ever-changing environment while remaining calm and collective

Must be flexible in terms of working hours

Additional Information

Our commitment to Diversity & Inclusion :

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.