• A dedicated & professional Executive Chef with the rich experience of more than 23 years in Strategic Planning, F & B Operations, Coast Management, Supply Chain Management & Team Management• Hands-on exposure in seasonal dishes, cooking methods, implementing recipes, preparing meals, food preparation, food coasting, staff supervision, special diets and maintaining hygiene• Well-versed menu development and design taking into account the nutritional requirement of Hotel’s healthy eating cuisine • Efficiently skilled in recruiting, managing, training and performance of all kitchen staff to hotel’s high standards • Well-acquainted with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and company policies• Good knowledge of standard of service and operating standards, ensuring maximum guest satisfaction • Posses keen knowledge of hotel’s food safety policy and to implement and monitor all health and safety hygiene practices and procedures USPH standards including temperature checks • Demonstrated ability to maintain high level of cleanliness in the kitchen ensuring compliance with legislative standards • Great interpersonal skills with a clear communication maintained between the kitchen and other departments • Strategically knowledgeable with health and safety standards are maintained in the kitchen and action/report any hazards as necessary