The Leaf Hospitality
Hotels / Resorts / Restaurant

The Leaf combines the best of nature and modern luxuries into an exquisite living experience. Giving guests access to world-class amenities, while achieving harmony with nature – in an unmatched peaceful and tranquil surrounding. To be able to stay in a most secluded environment yet have the best of services at your fingertips is truly the definition of Natural Luxury.

The Leaf is setting out to put Nepal on the map as a luxury tourism destination. We strive to partner Slow Time Tourism and Adventure Tourism to create the truest Natural Luxury to our guests.

Executive Chef

Views: 694 | This job is expired 3 years, 7 months ago

Basic Job Information

Job Category	:	Hospitality
Job Level	:	Senior Level
No. of Vacancy/s	:	[ 1 ]
Employment Type	:	Full Time
Job Location	:	Kathmandu, Nepal
Offered Salary	:	Negotiable
Apply Before(Deadline)	:	Dec. 01, 2021 23:55 (3 years, 7 months ago)

Job Specification

Education Level	:	Under Graduate (Bachelor)
Experience Required	:	More than or equal to 10 years
Professional Skill Required	:	Management Communication Interpersonal Skills

Other Specification

10-15 yrs of experience in Luxury Resort properties or 5 star category hotel
Minimum Bachelors degree in relevant field, preferably hospitality management with culinary specialization

Job Description

Accountable for overall success of the daily kitchen operations.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports.
Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Provides direction for menu development