RESPONSIBILITIES


Offer a strategic vision and implement progressive ideas to create culinary concepts that adopt to market trends and align with the Sarova’s brand standards and company goals
Lead, inspire, mentor and train the team to achieve excellence, while fostering a positive and collaborative kitchen environment
Oversee food cost management, menu engineering, labor optimization and kitchen operations in a dynamic, high-volume environment
Deliver unforgettable dining experiences that exceed guest needs, elevate the brand’s reputation and drive guest loyalty
Ensure every touch point in the Kitchen is handled with impeccable detail, while maintaining the highest levels of hygiene, safety and quality
Collaborate with the management team to design and execute special events and promotions


QUALIFICATIONS: 


A minimum of a diploma in Culinary Arts, Hospitality Management or a related field.
A minimum of 5 years’ experience as an Executive Chef in a 4 to 5-star hotel/resort, or an upscale restaurant.
Proven culinary experience with a versatile mastery of culinary discipline across a range of cuisines
A clear understanding of high-end service expectations and global culinary trends
Strong financial management skills with proven ability to manage budgets and costs effectively
Exceptional interpersonal and organizational skills.
Ability to thrive in a fast-paced environment and effectively manage pressure