Executive Chef

**Responsibilities**:

- Ensure food costs are kept in-line and Business Plan objectives are achieved.
- Provide consistent quality food and service to Internal and External customers.
- Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
- Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
- Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
- Tastes and monitors products served throughout the operation, providing feedback where appropriate.
- Assists in the recruitment and selection of all culinary employees. Ensuring that Hotel guidelines and policies are fully implemented when recruiting and selecting employees.
- Oversees the punctuality and appearance of all culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.