- Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees

- Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager and Director of Food and Beverage, ensuring targets are met and costs are effectively controlled. 

- Oversees the planning of menus and utilisation of food surpluses and leftovers, taking

- into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

- Devises special dishes and develops innovative recipes.

- Responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees

- Prepares and regularly updates Food and Beverage Departmental Budget in close cooperation with the General Manager and Director of Food and Beverage, ensuring targets are met and costs are effectively controlled. 

- Oversees the planning of menus and utilisation of food surpluses and leftovers, taking

- into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

- Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

- Devises special dishes and develops innovative recipes.

Ideally with a diploma in Hospitality or Tourism management. Minimum 2 years work experience as Executive Chef in large property. Good operational, administrative and interpersonal skills are a must.

Ideally with a diploma in Hospitality or Tourism management. Minimum 2 years work experience as Executive Chef in large property. Good operational, administrative and interpersonal skills are a must.