Executive Chef




Veranda Pointe aux Biches is looking for a passionate and talented professional to take up the challenge as:  EXECUTIVE CHEF






  • Coordinate & supervise activities in his/her department
  • Ensure Guests’ / Repeaters’ satisfaction at all times and be totally aware of their preferences
  • Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly          
  • Inform Team Members on VIPs and specific requests                                                                                        
  • Conversant with daily events document and ensure briefing is conducted on a daily basis          
  • Handle and monitor of guest’s complaints and the relevant follow up action required
  • Interact regularly with guest to obtain feedbacks for improvement
  • Ensure that the percentage of Guest questionnaire filled in are as per objectives set
  • Ensure guests satisfaction in terms of culinary experience and services
  • Manage Roster
  • Ensure good functioning of kitchen equipment and liaise with maintenance for any non-conformity
  • Set the annual operating budget and ensure that it is strictly adhered to and managed on a monthly basis
  • Establish cost management plan
  • Manage each kitchen outlet as independent profit centre
  • Collaborate with the F&B Manager and Restaurant Manager to develop strategies and special events to promote sales                       
  • Ensure that the food cost budget is strictly adhered to and managed on a monthly basis                            
  • Manage food budgeted revenue and ensure that same is being attained on a monthly basis                      
  • Prepare the outlet budget (Capex, Opex etc) and managed efficiently and effectively                                  
  • Ensure that all menu costing are being done on system and work out the selling price with cost controllers
  • Ensure that menu “fiche technique” is available in all the kitchen sections
  • Ensure Menu engineering processes
  • Prepare and communicate the Kitchen Operations plan and monitor its implementation
  • Participate actively in Eco Standard/Sustainable Responsibility set by the hotel




  • Degree in hospitality / tourism management or any other acceptable qualifications, experience and career achievement are essential together with academicals requirements
  • 10 Years’ experience in related industry
  • Computer literacy including hotel management system
  • Fluent in English and French both written and spoken, a third language would be an advantage



Interested candidates should send, by Friday 04th February 2022, their detailed CV by email on:

E: hre@vpab.veranda-resorts.com


04 Feb 2022

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