The Executive Chef will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.
Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and colleagues
Lead and support all departments in the achievement of their financial and operational targets via effective organizational development, policy and procedural development, and appropriate colleague training activities
Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development
Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times
Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests
Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls
Ensure that all kitchen operations are compliant with legislated food safety regulations
Source local ingredients for seasonal food items
Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all service standards
Work together with the F&B Director on all areas pertaining to menus and food service
Develop menus for all food operations. Ensure all menu items are costed accurately
Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens
Responsible for the running of the Employee Dining Room, including cleanliness, operation and food production
