Executive Chef

-Ensures the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are deliered to the highest leel
-Works proactiely to improe guest satisfaction and comfort, deliering a positie and timely response to enquiries and problem resolution -Deelops and implements plans where kitchen initiaties & hotel targets are achieed -Leads and manages the kitchen team, fostering a culture of growth, deelopment and performance within the department -Prepares and is responsible for the departmental budget, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships with all key stakeholders -Reiews and scrutinizes the performance of the food offering, proiding recommendations that will drie financial performance -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required