Job Title: Executive Culinary Manager
SCOPE OF WORK:
- Supervision of all kitchen operations and cooking of menu items, delegation and supervision of kitchen staff,
- Taking charge of the kitchen in head chef's absence and carrying out responsibilities.
MAIN DUTIES AND RESPONSIBILITIES:
1. Quality Management: Maintain high standards of culinary skills in food preparation, cooking, and presentation in line with hotel standards.
2. To assist in taking physical stock, controlling stock rotation, and preparing potential food costs.
3. Communication and Liaison: Liaise with management, head chef, and other departments over business in all food and beverage outlets, including weddings, conferences, and banqueting events.
4. Inventory Control: Receiving and checking delivered goods (for quantity and quality) against requisitions and delivery notes.
5. Safety and Hygiene: To ensure that service from the kitchen is prompt and courteous.
6. Team Management: To assist in producing a maintenance and cleaning schedule allocating specific duties to ensure the hygiene, cleanliness, and tidiness of kitchen areas.
7. Training and Development: Delegate duties to the staff and supervise their work.
8. Leadership: Deputize for the head chef, ensuring a smooth and efficient operation.
9. Menu Planning: To train and supervise in menu planning, ordering, rota compilation, and menu costing with the chef de partie and commis chef.
10. Maintenance: Ensure that all aspects of health and safety, hygiene, welfare, guest safety, by-laws, fire regulations, emergency procedures, etc., are adhered to within the relevant departments.
Requirements
We are seeking an ambitious and innovative leader who shares our passion for exceptional service and culinary excellence.
Key Qualifications:
* Culinary Experience: Minimum 3 years' experience as a sous chef in a 4-star hotel, gained within the last 5 years.
* Leadership Skills: Strong leadership capabilities, with evidence of successful team management and development.
* Stock Control: Good awareness of stock control and budgeting principles.
* Knowledge: Experience of managing HACCP in multiple kitchens and ancillary areas.
Benefits:
* Meal Allowance/Canteen: Provided by the company.
* Paid Holidays: Generous paid leave policy.
* Car Parking: Designated parking spaces available.
About You:
As a passionate and inspiring leader, you will be responsible for delivering exceptional culinary experiences across our hotel's restaurants and bars. If you have a proven track record of driving success through excellent leadership, teamwork, and innovation, we want to hear from you!