Executive Chef

Duties and Responsibilities 

In this role, I will assume full responsibility for the efficient operation of the department to provide exceptional products and services within Six Senses brand operating standards and budget.

Scope of work includes:

• Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
• Focus on the rejuvenation of the culinary experience.
• Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
• Focus and review regularly through my physical presence in all areas of kitchen, our rigorous adherence to LQA standards.
• Instill a revenue-focused philosophy so that all hosts are fully engaged with driving revenue opportunities in line with the business strategy and annual plan.
• Revise and control that my department’s operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.
• Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
• Prepare and submit legally required and confidential documentation related to the operation.
• Complete accurately all corporate reporting requirements for the role.

Qualifications

To execute the position of Executive Chef, I have the required qualifications, technical skills and more than five years’ experience in a similar or greater role in luxury hotels with proven results. I possess a minimum of a Diploma in Culinary Arts or similar.

Technical skills include Advanced MS Office – Word, Excel, PowerPoint and Outlook. I am also familiar with various hotel systems including POS and OPERA platforms and have knowledge on property and policies on Food and Beverage and culinary.

I am highly skilled on the use of broiler, pastry and kitchen equipment, meat and fish cookery, proficient knife skills and understand farm to table concept.

I have an excellent command of written and spoken English with some knowledge of the local language and customs.