Scope of Work As Executive Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others, and the world around them, along with our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky, and pioneering wellness.
Sustainability, Wellness, and Out of the Ordinary experiences are at the core of everything we do at Six Senses.
I will safeguard these pillars and ensure all directives, practices, and initiatives are implemented, embraced, and adopted within the hotel/resort.
Duties and Responsibilities As Executive Chef, I will assume full responsibility for the efficient operation of the Culinary department to provide exceptional product and service within brand operating standards.
The duties and responsibilities will include: Continually focus on the rejuvenation of the culinary experience.
Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting and growing our own produce, featuring this produce in our culinary offering.
Adopt and implement all aspects of wellness and nutrition initiatives throughout the operation, with a particular focus on growing or making our own products.
Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
Instill a cost-focused philosophy through training and education.
Establish and deliver pre-established financial returns related to revenue generation, profitability, and ROIC.
Operate the department consistent with all legal, statutory, and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices, and budgetary controls.
Complete forecasting and reporting requirements accurately and on time, maintaining records for reference.
Take corrective action immediately when issues are identified, particularly for food quality assessments and food cost control.
Develop standard recipes for all dishes, including food presentation photographs.
Instill a quality and cost control philosophy through training and education so that all hosts are fully engaged with delivering exceptional food within budget.
Minimize payroll costs by maximizing the productivity and efficient scheduling of hosts.
Adhere strictly to the Kitchen budget, with menus accurately calculated for maximum gross profit, and continually monitor and control all costs and margins to drive profitability, while preserving required standards with every decision made.
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