Executive Chef

Vision and Values

As Executive Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.

Wellness

I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes spearheading and participating in our Mission Wellness activities. All aspects of these wellness and initiatives will be adopted and implemented throughout my department and its strategic planning and development. I will safeguard the Eat With Six Senses program and ensure all other nutritional brand initiatives are fully embraced within the Culinary department, focusing on growing or making our own products.

Sustainability

Sustainability is at the core of everything we do at Six Senses. As Executive Chef, I will ensure all directives on environmental protection and preservation, re usage and minimum wastage, purchasing and packaging such as the abolition of single use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed in my department. I will monitor sorting of food and material waste, liaise with the gardeners for efficient waste removal for composting, and grow our own produce to feature in our culinary offering. I will set goals to improve my property's sustainability performance.

Out of the Ordinary

I will deliver Out of the Ordinary experiences that inspire the spirit of hospitality by delighting others and creating stories. I will harmonize these experiences with our brand values, foster innovation, and combine quirky elements of surprise to craft memorable moments.

Operational Ownership

In this role, I will assume full responsibility for the efficient operation of the department to provide exceptional products and services within Six Senses brand operating standards and budget. I will work strategically with the General Manager to develop cohesive and productive goals, establish procedures and guidelines, and maintain consistency of the company's vision, quality, standards and brand identity. I will collaborate with the Executive team and operations to ensure systematic culture and excellent guest service results.

Scope of Work

• Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
• Focus on the rejuvenation of the culinary experience.
• Constantly assess and review products and services to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
• Review regularly through my physical presence in all areas of kitchen, maintaining rigorous adherence to LQA standards.
• Full responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards.
• Responsible for an exceptional guest experience in culinary offering.
• Ensure purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms.
• Assess and review stocktakes and storage areas to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
• Ensure and approve that standard recipes are developed for all dishes, including food presentation photographs.
• Effectively carry out service recovery or charge hosts to do so in the event of guest complaints.
• Inspect kitchen public areas and heart of the house areas on a regular basis and ensure maintenance and product improvements are actioned within the designated time frame.
• Lead a team of engaged and experienced Chefs who each manage their own teams on a daily basis to provide Six Senses exceptional standards of operation and service.
• Assist General Manager on meeting and exceeding the annual budget in terms of both revenue generation and cost control.
• Deliver a crafted experience for all guests and foster a desirable place to work for all hosts.
• Assist General Manager on ensuring the property complies with all legal, statutory and financial requirements.
• Implement, review and maintain documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards.
• Maintain host management practices and budgetary controls to ensure the successful operation of the property.
• Maintain a high standard of personal appearance, grooming and hygiene, and comprehensive knowledge of safety, security and emergency procedures in line with brand and statutory requirements.
• Ensure clear interaction and communications between departments within the property to support smooth operation.
• Work closely with marketing, sales and public relations to develop strategies and tactics supporting revenue generation and profile raising initiatives.
• Meet and engage with media and local community.
• Instill a revenue focused philosophy so that all hosts are fully engaged with driving revenue opportunities in line with the business strategy and annual plan.
• Ensure all activities within my department are carried out ethically, honestly and within the parameters of local law.
• Control department operational budget strictly, monitor costs to drive profitability while preserving required standards with every decision.
• Forecast on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
• Prepare and submit legally required and confidential documentation related to the operation.
• Complete all corporate reporting requirements for the role accurately.
• Attend or conduct the designated meetings and briefings as instructed by the General Manager, ensuring a two way flow of relevant information and communications.
• Perform any additional duties given by the General Manager.