Executive Chef

Do you crave the taste of success? Say Yes I Can! because here at the Park Inn by Radisson, we’re looking for foodies just like you!

At the Park Inn by Radisson, we stand out together as one team and make memorable moments for our guests, because we are a hotel you can rely on.

TASKS, DUTIES AND RESPONSIBILITIES RESPONSIBLE FOR PROVIDING A SECURE AND COMFORTABLE ENVIRONMENT

• Manages all activities in the kitchen, including production, stewarding and management of food production staff.
• Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
• Assures adherence to Radisson Hotel Group standards of food quality, preparation, recipes, and presentation.
• Assures proper staffing and adequate supplies for all stations.
• Oversees all food production related areas.
• Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast, and rooms service.
• Maintains product consistency by conducting inspections of seasonings, portions, and food appearance, and follows-up appropriately.
• Oversees inventory disbursement of all food supplies.
• Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
• Monitors and facilitates communication between kitchen production and service staff.
• Assures that proper safety, hygiene, and sanitation practices are followed.
• Co-ordinates operation of kitchen with other food and beverage departments.
• Together with Food and Beverage Manager, and Director of Sales, makes suggestions for sales promotions with food and beverage and to increase sales.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives.

• 5 years working experience as Executive Chef or similar in a 3* Hotel.
• Proven experience in a kitchen position, ideally within a hotel environment.
• Strong problem-solving capabilities with the ability to adapt to changing environments.
• Excellent leadership skills with a hands-on approach and lead-by-example work style.
• Commitment to exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions, offering advice and recommendations.
• Personal integrity, with the ability to work in an environment that demands excellence, time, and energy.
• Strong communication and listening skills, excellent speaking, reading and writing skills.
• Outstanding analytical and strategic skills improving the business from a financial perspective.
• Excellent ability to work collaboratively across functions and cultures in a global environment.
• Skilled with Microsoft Office software, especially in Excel.
• An open, positive and communicative personality.
• Ability to handle multiple challenging priorities and assignments.
• Inventory Management.
• Staff Scheduling.
• Menu Development and Food Costing.
• Fine Dining Experience.
• Culinary Degree/Training.
• Food Safety.
• Kitchen Safety.
• Safe Food Handling.
• Yes I Can! Spirit.
• Banqueting experience.
• Strong HACCP experience.

• Fine Dining Experience
• Safe Food Handling
• Kitchen Safety
• Inventory Management
• Staff Scheduling
• Fast-Paced Experience