The Executive Chef is solely responsible for the effective management and operation of the F&B team, including event planning support, scheduling, food preparation and production, F&B cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. Responsible for ensuring that budgeted F&B percentages are achieved through effective control measures, including portion controls, kitchen timings, F&B inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.