Location Overview
Join our team in Amankora. The first resort in Bhutan and with five lodges across its central and western valleys, Amankora has been a part of this legendary Buddhist Kingdom for almost 20 years. Dedicated to providing an unparalleled experience of this pristine, year-round destination – one of the happiest places in the world – Amankora’s five lodges are each a sanctuary designed to complement its uniquely beautiful setting.
Role
The Executive chef is responsible for all culinary activities, menu creation, delivering gross profit, overseeing every aspect of Health & Safety, staff training and development, recipe, consistency, productivity and speed of service for all five lodges across Amankora.
Responsibilities
- Cleanliness and sanitation of production and service areas.
- Coordinate all training needs for main kitchen, pastry, bakery and In Room Dining.
- Develop recipes in line with company directions, nutritional needs, product specification, portion control, ease of preparation and established procedures to deliver expected gross profit.
- Perform administrative duties such as equipment purchase, repairs and monitoring any mis usage.
- Prepare operational reports and analyses setting forth progress and trends, to make appropriate recommendations and changes.
- Sign off on all recipe cards, food bibles and allergens charts.
- Maintaining a positive approach when rectifying negative feedback or complaints.
- Monitor payroll records.
- Involved in interviews and all recruitment processes of the relevant hotel/resort.
- Working together with Human Resources, onboard and induct newly appointed team members.
- Ensure corporate culinary initiatives and standards are implemented on property.
- Maintain a positive and professional approach with co-workers and costumers.
- Creating and implementing strategic prospecting plan.
- Food presentation, consistency, speed of service and productivity.
- Required to travel whenever needed by the business.
- Participation in reviewing Food & Beverage yearly budget.
- Actively initiate, orchestrate, and participate in projects, initiative and meetings as required to achieve sales goals.
- Constantly in contact with senior Food & Beverage corporate team members.
- Attend hotel and industry related functions and tradeshows if required.
- Responsible for culinary and Back of House staff grooming standards.
- Understating and respecting the local culture.
Qualifications
A minimum of 3 years’ experience in 5 Star Hotels/Resorts and previous experiences as Executive Chef.
Culinary degree.
Fluent in English language, both spoken and written.
Level 3 or above Health & Safety certificate.
Good level of communication, IT & technical skills.
Business driven.
Great leadership and presentation skills.
Able to work on own initiative but within framework.
Strategic thinking.
If you enjoy working in a professional and welcoming environment and take pride in supporting a team with care, organization, and attention to detail, we invite you to join us as Executive Chef.
