As Executive Chef, you will:

          Management

• • Manage the kitchen of two hotels. A 5 star and 4 star kitchen.
  • Responsible for all administrative tasks
  • Work on menus: western comfort food, (pizza), vegan and vegetarian, Mediterranean/greek, experience in fine dining a plus.
  • Set up menus for daily operations and special events.

  Training and HR

  • Train to highest standards out existing team of sous-chefs, chef de parties and comis so they can cook the full menu.
  • Supports the recruitment of new members as the company develops
  • Manage the team to help promote internally the staff and support their personal development.
  • Work closely with the F&B manager and GMs to develop concept and create events

  Administration

  • Responsible for all administrative tasks
  • Cost control
  • Review and improve the existing supply chain and supplier

  Pre-opening 

  • The chef should ideally be able to support the pre-opening task force and travel in the region for setting up new F&B outlets, create the concepts, create menus and train the teams.
  • First HMA are likely to be in Laos, The Philippines and Bali.