As Executive Chef, You will establish and execute the strategic operations of the culinary section for the Pullman Cape Town City Centre.In this role you will work closely with the Director of Food and Beverage to ensure that the each of the culinary vision for the property is achieved. You will provide sound leadership and training that will enable the culinary team of professionals to produce quality products and memorable experiences while ensuring sustainability is achieved.Culinary Daily OperationsOversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, and Banquets, outside catering as well as Stewarding operations.Focus on constantly improving the training manuals and SOPs. enforce operational standards that are reviewed periodically for improvementParticipate actively in quality initiatives such as the daily Chef Briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.Assist in inventory taking and ensure sections have all they need for sound operationsEnsure to keep updated of hotel’s occupancy, events, forecasts and achievements and communicate the same to the teams.Prepare menus in accordance to the various seasons and events, closely liaise with the Food and Beverage Manager for seamless executions.Work on new concepts to expand the offer and the quality of the guest food experienceWork together with Pastry Chef on modernization of the pastry offerings – latest trendsFinancials, Budget and CostingEnsure that recipes and costings are established and updated Work on the budget together with FB manager when requestedControl and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.Achieve departmental budget goals by maintaining efficient cost expenditure.Accurately forecast business demands on a weekly basis to ensure efficient staffing food production.Hygiene and SafetyMaintain all HACCP aspects within the hotel operation, work closely with the hygiene manager to ensure all areas are as per standardEnsure all tools and equipment’s are up to working standards for the hotelEnforce sanitation by checking to pass audit score targetBe aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.Leading OthersResponsible to maintain the overall welfare and engagement of the culinary team by providing them with the training and resources to take care of our guestsLead the Culinary Performance Reviews, ensuring appraisals and feedback sessions are held in a professional and timely manner.Establish training schedules, provide teaching moments for the teamWork closely with culinary leaders and supervisors to coach and counsel the team so as to ensure performance and discipline management remains objective, consistent, fair and progressive.