Executive Chef
( Bali )
Responsibilities:
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, in villa dining, restaurants, bar/lounge and canteen) and all support areas (e.g., dish room and purchasing).Has high confidence to meet guest as well as to propose or create a menu based on guest preferences.
Requirements:
- Male
- Diploma in Culinary Management required
- Minimum 2 years as an Executive Chef.
- Direct experience in banqueting production, goal setting and performance management required.
- Background in Production planning and controls an asset.
- Energetic, enthusiastic and self-motivated.
- Must possess excellent interpersonal and communication skills.
- English is a must and other language would be advantage.
- Excellent knowledge of food and beverage products, marketplace trends and service standards essential.
- Computer literacy required in Word, Excel, Outlook and Internet usage.
- Strong organizational and administrative skills.
- Ability to read and interpret documents such as spreadsheets and accounting documents. Ability to write reports and correspondence. Ability to speak effectively with internal and external customers.
We are looking for experienced team members.
Should you be interested and qualified, please send your most recent CV and photograph to:
exec@edge.mesahotelsandresorts.com
