General Manager, Culinary

• Manage day-to-day culinary operations, including food preparation, menu planning, and kitchen workflows.
  
• Ensure compliance with health and safety standards, including food safety regulations.
  
• Develop and implement standard operating procedures (SOPs) for efficiency and consistency.
  
• Analyze customer feedback and industry trends to update and optimize menu offerings.
  
• Develop and manage the culinary department's budget, ensuring cost control and revenue growth.
  
• Monitor and analyze financial performance, including food cost percentages, labor efficiency, and overall profitability.
  
• Identify growth opportunities, such as expanding catering services or introducing new dining concepts.
  
• Stay updated on culinary trends and innovations to maintain competitive positioning.
  
• Lead, mentor, and develop culinary teams, including chefs, cooks, and kitchen staff.
  
• Facilitate recruitment, onboarding, training, and performance management of culinary team members.
  
• Foster a culture of teamwork, innovation, and continuous improvement.
  
• Maintain a high standard of food quality, uniformity across all business and presentation.
  

Requirements

• Bachelor’s degree in Culinary Arts, Hospitality Management, Business Administration, or related field. Equivalent experience may be considered.
  
• Minimum 8+ years of culinary leadership experience, including 3+ years in a managerial role.
  
• Has experience as an Executive Chef or Food & Beverage
  
• Proven track record in managing high-volume kitchens, fine dining, or large scale culinary operations.
  
• Food Safety Manager Certification (HACCP certification preferred) would be an added advantage.