Oversee and manage the kitchen during prep and service ensuring that service runs smoothly.

Work with Head of Culinary to develop overall culinary concepts, menu planning, budget management, price setting etc.

Responsible for the development of the Chefs’ skills in leadership, training, and techniques.

Handle all guest concerns and suggestions pertaining to the kitchen and food.

Promote safety and proper sanitation amongst all staff.

Ensure that all staff are trained and follow the Department of Health protocols.

Implement strategies to minimize food wastage


Diploma in Culinary from a recognized Hotel School is required

A minimum of 02 years of experience, as an Executive Chef in a reputed hotel Computer literacy in MS Office packages is essential

If you believe you have what it takes to be a part of our star-class team, please share your CV with

Fort Resorts is an equal-opportunity employer committed to

Leave a Reply

Your email address will not be published. Required fields are marked *