As a key member of our culinary team, the Executive Culinary Director will be responsible for leading kitchen operations and maintaining exceptional food quality, safety, and presentation standards. The role plays a crucial part in staff development, menu planning, and ensuring that our culinary offerings consistently meet guest expectations.
Key Responsibilities:
* Lead the kitchen team in all aspects of food preparation, service, and hygiene to ensure consistency, quality, and presentation of our award-winning carvery at all times.
* Develop junior kitchen staff with a focus on respect, teamwork, and professional growth.
* Maintain full compliance with HACCP regulations, food safety laws, and health & safety standards.
* Monitor stock levels and maintain cost efficiency and minimize losses.
* Collaborate with hotel management on menu planning and food innovation.
* Maintain a clean, safe, and well-organized kitchen environment.
* Work closely with front-of-house staff to ensure smooth service and exceptional guest experiences.
Requirements include:
* Proven leadership skills.
* Excellent knowledge of HACCP and food safety legislation.
* Passion for high-quality food.
* Experience in managing high-volume service.
* Strong organizational and time-management skills.
* Calm professionalism under pressure.
* Commitment to staff development and fostering a respectful kitchen culture.