Executive Chef - Calabash Hotel Grenada

Relais & Châteaux

St George's, Grenada

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.

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