Executive Chef

Job Responsibilities

The Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations, including menu planning, food preparation, staff management, quality control, cost management, and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.

• Overall responsibility of all culinary and stewarding activities to ensure efficiency and high standards of operations in all restaurants, bars and events.
• Pays close attention to detail and ensures culinary presentation and quality in all restaurants, bars and event spaces are of a very high standard.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Continually review and refresh menu offerings as deemed by locality and region.
• Communicate effectively the hotel strategies to the culinary and stewarding team (where appropriate).
• Ensure supplier audits and tracking is completed regularly.
• Create new revolutionary standards of product offering through innovative, passionate, hands on approach.
• To conduct regular hygiene audits in conjunction with the Stewarding and the F&B Team.
• Ensure that the hotel complies with all Food Hygiene related Laws and Regulations of its relevant local authorities.
• Attaining and maintaining the sanitation and food safety certificates as required by the local governing body

Other Responsibilities

• Supports the Mission, Purpose and Values of the Pan Pacific Hotels Group.
• Complies with all relevant Workplace Safety & Health practices and maintains a safe workplace for all associates.
• Adheres to grooming and hygiene standards set by the Hotel.
• Exercises responsible behaviour at all times to uphold the image and reputation of the Pan Pacific Hotels Group, Hotel and department.
• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.
• Carries out any other reasonable duties and responsibilities as assigned.

• Minimum with 3-5 years of experience in similar capacity in a hotel
• Experience in menu planning and kitchen planning
• Interest in hotel operations, with a strong focus in revenue generation.
• Strong supervisory & leadership skills and able to lead a big team