Executive Chef - Luxury Bahia Principe

Direct oversight of the kitchen operations for the Luxury Hotel. 

Responsible for training and development of all staff ensuring brand standards are adhered to as well as operational standards. 

Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property. 

Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management. 

Should be able to providedirection for all day-to-day operations in the kitchen. 

Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps 

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance 

Utilizes interpersonal and communication skills to lead, influence, and kitchen staff. 

Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example 

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention 

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed 

Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives 

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met 

Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.  

Determines how food should be presented, and create decorative food displays. 

Recognizes superior quality products, presentations and flavour 

Ensures compliance with food handling and sanitation standards. 

Follows proper handling and right temperature of all food products. 

Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.