Executive Chef

The Executive Chef for Caruso a Belmond Hotel will oversee all day to day culinary operations and initiatives by directing staff efforts toward exceptional and complete guest satisfaction, employee productivity, compliance to brand standards, and hotel profitability including a concentrated focus on Forbes Travel Guide Service and Leading Quality Assurance Standards, by ensuring quality, attention to detail and driving Perfection throughout product presentation throughout the resort.

RESPONSIBILITIES
- Ensures complete Guest Satisfaction.
- Achieves financial goals.
- Must have exceptional culinary abilities to produce high quality products for the brand.
- Must have exceptional food cost control abilities while producing a high level product.
- Must be able to produce high quality culinary menu products that target the hotel’s luxury market.
- Achieves financial goals
- Must have exceptional experience in banquets and catering.
- Must have exceptional creative abilities in food presentation.
- Must have strong training abilities.
- Must be able to work all stations in kitchen and all shifts.
- Must have knowledge of culinary production equipment.
- Must establish exceptional purchasing standards, practices and controls.
- Must establish exceptional sanitation practices.
- Must maintain labor costs according to budget guidelines.
- Must have exceptional cost controls in place for food and beverage.
- Must develop exceptional relationships with all hotel staff.
- Keeps all refrigeration, storage, and working areas in an exceptionally clean, working condition in order to comply with HACCP procedures.
- Ensures that all equipment in working areas is clean and in proper working condition to comply with Health Department regulations.
- Must have an exceptional understanding of kitchen safety.
- Ensures that Quality and Service Standards are higher than the minimum required by Five Star Forbes Travel Guide and Leading Quality Assurance Standards
- Communicates daily with other management, and department heads and employees to ensure proper operating procedures are in compliance.
- Must be experienced in Vegan and Vegetarian Culinary.
- Participates in the development of annual culinary budgets and periodic forecasts for the resort.
- Remains current on business trends and local activities.
- Enforces established policies and procedures for Caruso
- Prepares and explains Food Cost Reports for management.
- Practices the “Belmond Culture” and ensures all cultural expectations are implemented and regularly practiced throughout the Culinary Department.
- Supports hotel’s training needs and efforts.
- Interface and Engage hotel guests in conversation
- Oversight for all food and beverage operations on a daily basis.
- Investigates guest complaints.
- Investigates Culinary Risk issues.
- Provide assistance and direction to employees.
- Communicates daily with Managing Director, department heads and employees to ensure proper operating procedures are in compliance as it relates to Culinary Operations.
- Must be highly visible and accountable to the culinary team.
- Oversees and steers various Caruso a Belmond Hotel culinary project needs.
- Oversees all hotel operations insuring company policies and procedures are being enforced and ensuring employees are providing complete guest satisfaction.
- Ensures Security for the hotel’s guests, employees, and property assets.
- Enforces established policies and procedures for Caruso a Belmond Hotel and brand.
- Assists in managing the annual Culinary Budget Process and Capital improvements.
- Assists in conducting the departmental operational audits and assists in developing corrective action plans.
- Supports and endorses resort’s training needs and efforts.
- Monitors our KPI (NPS, GRI) focuses on product improvement.
- Oversees and assists Management and Staff Performance Review process for Culinary Team
- Oversees, supports and steers Training and Development initiatives
- Encourages Guest Awareness needs throughout Management and Employee Team
- Must be a problem solver.
- Must create a “positive work culture”, friendly, approachable, and guest service directed.

SUPERVISORY RESPONSIBILITIES
All Culinary staff

**Requirements**:
JOB REQUIREMENTS
Education & Experience
- Have a minimum of 3 years previous experience as Executive Chef for a luxury hotel or resort.
- He must have a certification that attests he has attended at least 5 years in a certified culinary institute

**Benefits**:
**We offer**:

- Permanent labour contract according to C.C.N.L. Settore Turismo
- MIP (management incentive program)
- Learning & development activities