Executive Chef at Radisson Blu Hotels

Key Responsibilities of Executive Chef:

• Provides the highest food quality consistent with cost control and profitability margins to maximise guest satisfaction and food profitability
• Ensures that proper safety, hygiene, and sanitation practices are followed
• Controls and analyses operational departmental costs on an ongoing basis and takes necessary action to control negative deviation.
• Utilises leadership skills and motivation to maximise team member productivity and satisfaction
• People developer/exporter

Requirements of Executive Chef:

• A proven track record in a similar role within a quality environment and to be able to demonstrate excellent standards and team member management
• Commercially aware
• Driven and ambitious to inspire the team to consistently deliver and exceed service standards
• Clear thinker with excellent communication and creative abilities