1. Executive Chef
To serve the needs of the business, our guests and our colleagues by leading the overall kitchen operations of the hotel.
Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
At Anantara, we are proud to represent our hotel and our country to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.
KEY DUTIES AND RESPONSIBILITIES
Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
- To participate in preparation and implementation of the hotel’s strategic plan.
- To plan the yearly food revenue and profit target.
- Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
- Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
- Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
- Direct and coordinate the daily activities of all the hotel’s kitchens.
- Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
- Liaise with HR over all employee matters including recruitment and interviewing.
Salary & Benefits – negotiable
Please forward detailed CV with photo to ahrm.kihavah@anantara.com
Deadline for submission of application is on 30th September 2011
