Executive Chef

• Overlook all operational and administrative aspects of the culinary as appropriate
• Plan, coordinate and supervise all menu planning and implementation
• Production, preparation and presentation of food with attention to detail
• Ensure food standards and presentation are maintained and always improved
• Assist the Purchasing Department with the purchase of all food items and kitchen equipment
• Organize food production in a cost effective and hygienic manner
• Adhere and implement our FLHSSE and HACCP guidelines
• Provide leadership, direction and support to all culinary colleagues at all time.
• Attention to detail and a high degree of autonomy
• Raising ideas and innovations
• Supporting the daily culinary operation