Executive Chef - Calabash Hotel Grenada Relais & Châteaux

The role of an Executive Chef is critical to the success of the Food & Beverage Department and by extension, the hotel. This requires strong, clear and consistent leadership with a focus on the highest quality food preparation and presentation. Responsible for the day-to-day operations of food service in keeping with the core values and operational standards of the Calabash. To ensure preparation, cooking and storage of all food items are carried out to the highest standards whilst adhering to all Health and Food Safety areas as laid out by hotel management. To demonstrate and maintain high levels of service that consistently exceeds the expectations of our guests. Liaise with all departments to keep open lines of communication regarding food service and guest feedback Conduct Performance Reviews and manage performance of colleagues as appropriate. Consult with direct leader & personnel leader before undertaking such matters.

• The Executive Chef is responsible for the day-to-day operations of all food services in keeping with the core values and operational standards of the Calabash and the Calabash Management System.
• Report to work in timely manner, dress appropriately and be an example in terms of professionalism to your team.
• Work with the Food & Beverage Director & Food & Beverage Manager to lead efficient and effective food service operations.
• Create and produce diversified menus in accordance with the Hotel's standard and vision.
• Develop, plan and cost menu items.
• Demonstrate sincere customer focus and true appreciation for the guest experience.
• Demonstrate professional conduct with all colleagues, with the ability to remain calm in stressful situations.
• Develop a every menu item, dish, accompaniment and preparation methods used in the kitchen in order to train the Kitchen Team.
• Produce a consistently high-quality standard of food both presentation and taste that meet the standards of the hotel and both respect and reflect the seasonality of the natural ingredients and produce that Grenada has to offer.
• Complete daily checks of all mis en place to ensure freshness and quality standards.
• Ensure the quality of food prepared by subordinates are in keeping with the Calabash standards.
• Manage food purchasing and storage.
• Ensure purchasing is of a high quality, carried out in a timely manner and appropriate quantities are ordered based on the occupancy of the hotel.
• Ensure stock levels are maintained according to the demands of the department.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Manage wastage and spoilage, utilize leftovers and minimize food costs whenever and wherever possible.
• Comply and enforce safety and sanitation policies when handling food and beverage.
• Maintain a safe and hygienic work environment in keeping with international standards.
• Ensure the HACCP procedures are followed at all times.
• Ensure that the kitchen operates in a timely manner that meets our quality standards.
• Ensure all kitchen colleagues are aware of standards and expectations.
• Ensure compliance with hotel policy and procedures particularly as this refers to food production and service.
• Enquire on a daily basis and ensure that special requirements of guests are met.
• Meet any special requirements of guests.
• Conduct daily shift briefing to Kitchen & Restaurant colleagues.
• Utilize every opportunity to develop your skills and abilities and those of your team as far as food preparation is concerned.
• Always promote a positive image of the hotel both inside and outside the premises.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Maintain order and discipline in the kitchen during working hours.
• Cooperate with co-workers, service staff and other staff for the benefit of guests' and the hotel.
• Manage, train, and motivate all kitchen employees, setting them up for success.
• Develop and implement kitchen employee schedules efficiently and effectively as needed.
• Carry out Kitchen Management Admin.
• Ensure equipment and physical facility in peak condition including cleanliness and repair.
• Develop, follow and ensure that all safety and emergency policies, procedures and practices are adhered to.
• Attend any meetings as necessary.

A multi-award-winning luxury all-suite hotel with a local workforce of over 130, and regular features in globally acclaimed publications, the Garbutt family have built Calabash's international reputation to what it is today. What they're most proud of is that they accomplished it together as a family.