Job Overview
* We are seeking a highly skilled Executive Culinary Leader to spearhead our culinary operations. The successful candidate will be responsible for driving exceptional food quality and consistency, while fostering a positive work environment that encourages creativity and collaboration.
About the Role
* Lead the culinary team to deliver outstanding food experiences that meet or exceed guest expectations.
* Create innovative menus that reflect the hotel's theme and brand identity, taking into account dietary restrictions, costing, and local ingredients availability.
* Maintain high food quality standards by conducting regular inspections, tasting sessions, and providing guidance to the culinary team.
* Oversee kitchen operations, including staffing, scheduling, training, and ensuring adherence to safety and sanitation standards.
* Manage inventory levels, minimize waste, and control costs by implementing efficient purchasing practices and portion control.
Key Responsibilities
* Menu Development: Develop seasonal menus aligned with the hotel's theme, considering dietary restrictions, costing, and local ingredients availability.
* Kitchen Management: Oversee kitchen operations, including staffing, scheduling, training, and ensuring adherence to safety and sanitation standards.
* Quality Control: Maintain high food quality standards by conducting regular inspections, tasting sessions, and providing guidance to the culinary team.
* Inventory and Cost Control: Manage inventory levels, minimize waste, and control costs by implementing efficient purchasing practices and portion control.
* Collaboration and Communication: Coordinate with other departments, such as event planning or F&B management, to ensure seamless service and meet guest expectations.
* Leadership and Development: Mentor and lead the culinary staff, fostering a positive work environment, encouraging creativity, and facilitating professional growth.
Requirements
* Minimum four years of previous hotel/hospitality work experience as Executive Chef or Senior Sous Chef level.
* Completed Hospitality/Travel/Tourism qualification at Diploma level.
* Minimum level 3 Food Safety (HACCP).
* Excellent communication skills and people management.
* Excellent customer care and complaint-handling skills.
* Excellent presentation and appearance.
* Ability to deliver quality and standards.
* Ability to work flexible shifts.
* Experience in dealing with forecasts and quality standards.
* Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook.