Culinary
Leadership:
- Lead and manage the
culinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff,
ensuring effective teamwork and performance.
- Provide mentorship
and training to culinary staff, fostering a culture of continuous improvement
and professional development.
Menu
Development and Planning:
- Develop and design
innovative menus in collaboration with the Food and Beverage Operation Manager.
- Ensure menus reflect
seasonal ingredients, culinary trends, and customer preferences.
Food
Preparation and Quality Control:
- Oversee all food
preparation and cooking activities, ensuring consistency and excellence in
taste and presentation.
- Implement and
maintain high standards of hygiene and food safety in compliance with
regulations & Operational SOP.
Inventory and
Cost Management:
- Manage kitchen
inventory, including ordering, receiving, and storage of ingredients.
- Monitor food costs, menu,
waste, and portion control to achieve budgetary goals and optimize
profitability.
Staff
Scheduling and Training:
- Schedule kitchen
staff to ensure adequate coverage during service hours.
- Conduct regular
training sessions on cooking techniques, food safety, and kitchen procedures.
Vendor
Relations:
- Build and maintain
strong relationships with suppliers to source the highest quality ingredients.
- Negotiate contracts
and manage vendor performance to ensure timely delivery and cost-effectiveness.
Customer
Engagement:
- Interact with guests
to gather feedback and ensure satisfaction with the culinary offerings.
- Address any special
dietary requests or concerns to enhance the guest experience.
Requirements
Qualifications and Experience:
- Culinary degree or equivalent qualification from a recognized culinary
institute.
- Minimum 7-10 years of progressive experience in culinary roles, with
at least 3-5 years in a leadership position as an Executive Chef or similar
role.
Job Specific Skills:
- Expertise in menu planning, recipe development, and food
presentation techniques.
- Strong culinary skills and proficiency in a variety of
cooking methods and cuisines.
- Knowledge of food safety and sanitation regulations.
Competencies:
- Leadership and team management abilities.
- Creativity and innovation in menu design and culinary
execution.
- Excellent communication and interpersonal skills.
- Attention to detail and commitment to quality standards.
- Ability to thrive in a fast-paced, dynamic culinary
environment.
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