Executive Chef pre-opening Hôtels International cuisine F&B opérations, Budget, Cost, Management, training, pack office,3 restaurants, 1 bar, Banqueting. Buffet breakfast, International Buffet restaurant, À la carte restaurant, SnackingConduct hygiene audits, inspections, and convey feedback to operating staff as well as managers for gaps in actual Vs standardized norms,Handle duties, within kitchen area in accordance with health, hygiene and safety regulations,Ensure customer satisfaction, by achieving delivery of service quality norms from headoffice (GSTS),Manager on Duty : Interact with clients, handle guests’ requests & resolving complaints.Train the staff in accordance to the company’s specification & standard procedure.Specialties: Pre opening activities including giving planning inputs and layout of the kitchen equipments. International Cooking, especially French and Asian Fusion food.HACCPRecognizes superior quality products, presentations and flavor.• Ensures compliance with food handling and sanitation standards.• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a