Culinary Director

Roles and responsibilities

• Culinary Leadership and Management:
• Lead and manage the hotel's culinary team across all dining venues, including fine dining restaurants, casual dining, room service, banquets, and special events.
• Develop and implement culinary concepts that align with the hotel's brand, market positioning, and guest expectations.
• Ensure consistent delivery of high-quality food and beverages in every restaurant, bar, and event catering operation.
• Oversee menu development, food preparation, and presentation to ensure culinary excellence.
• Maintain a hands-on approach, working in the kitchen alongside the team to monitor performance and quality.
• Recruit, train, and retain top culinary talent, fostering a culture of creativity, teamwork, and continuous improvement.
• Financial Management and Cost Control:
• Develop and manage the culinary budget, ensuring cost-effective operations while maintaining quality standards.
• Monitor and control food and labor costs to ensure profitability, implementing strategies for efficient resource allocation.
• Oversee inventory management, ensuring that ingredients and supplies are properly stocked and managed, minimizing waste and spoilage.
• Collaborate with the purchasing department to source the best quality ingredients and maintain vendor relationships.
• Culinary Innovation and Menu Design:
• Continuously innovate and refresh menus to reflect current food trends, guest preferences, and seasonal ingredients.
• Ensure that all menus (including à la carte, tasting menus, banquet menus, etc.) are carefully curated, balancing creativity with operational feasibility.
• Conduct regular tasting sessions to evaluate food quality and flavor profiles.
• Integrate sustainability practices in sourcing and menu design, ensuring that the hotel meets industry standards for environmental responsibility.
• Quality Assurance and Food Safety:
• Ensure that all food safety standards, health regulations, and sanitation protocols are strictly followed.
• Monitor kitchen cleanliness, food storage practices, and the maintenance of kitchen equipment.
• Conduct regular quality control checks to ensure food consistency, taste, and presentation are aligned with the hotel’s high standards.
• Guest Experience:
• Create exceptional dining experiences that delight guests and exceed their expectations, in line with the five-star hotel’s reputation.
• Interact with guests as needed to gather feedback, address concerns, and maintain high guest satisfaction levels.
• Work with the front-of-house teams to ensure smooth communication and seamless service delivery between the kitchen and dining areas.
• Lead initiatives to personalize and elevate guest dining experiences, including private dining, VIP events, and special occasions.
• Collaboration with Hotel Leadership:
• Collaborate with the hotel's executive team, including the General Manager, Director of Operations, and Food & Beverage Manager, to align the culinary vision with the hotel's overall objectives and strategies.
• Participate in the development of marketing initiatives to promote the hotel's dining offerings.
• Coordinate with the events and banquet teams to ensure that catering for meetings, conferences, and special events exceeds guest expectations.
• Training and Development:
• Provide ongoing training and professional development opportunities for all culinary staff.
• Foster a learning environment by encouraging creativity and skill development among team members.
• Ensure that all chefs and kitchen staff are trained in the latest culinary techniques and trends.
• Event and Banquet Management:
• Oversee the culinary aspects of large events, banquets, and special functions held at the hotel.
• Work closely with the events team to ensure that menus, food presentations, and service are tailored to specific client needs.
• Ensure seamless execution of large-scale catering operations while maintaining the hotel’s standards of quality.
  

What we need from you:

• Bachelor’s degree in culinary arts, Hospitality Management, or related field (preferred).
• At least 10 years of experience in a senior culinary role within a high-end hotel or restaurant, with a proven track record in managing multiple kitchen operations.
• Strong leadership, communication, and organizational skills.
• Expertise in budget management, cost control, and inventory management

Desired candidate profile

1. Leadership and Team Management

• Overseeing Culinary Operations: Directing and managing all culinary operations across multiple kitchens or outlets, ensuring seamless coordination and high-quality food production.
• Managing Culinary Staff: Leading, mentoring, and developing the culinary team, including head chefs, sous chefs, line cooks, and other kitchen staff. Ensuring that they are properly trained, motivated, and aligned with the company’s goals.
• Hiring and Staffing: Overseeing the recruitment and hiring of key culinary staff members, ensuring that the right talent is brought into the organization to maintain high standards.
• Team Collaboration: Ensuring good communication and teamwork between different kitchen departments and between the kitchen and other departments, such as front-of-house staff, food and beverage, and procurement.

2. Menu Development and Innovation

• Menu Planning: Leading the development and execution of diverse and innovative menus for restaurants, banquets, events, or catering services. The Director of Culinary ensures that the menus reflect current culinary trends, seasonal ingredients, and customer preferences.
• Recipe Standardization: Standardizing recipes and ensuring consistency in food quality, portion control, and presentation across all kitchens and outlets.
• Food Innovation: Constantly seeking new culinary techniques, flavor combinations, and food trends to keep menus fresh, innovative, and exciting.
• Culinary Research: Keeping up with food trends, industry developments, and customer demands, integrating these insights into the company’s culinary offerings.

3. Operational Efficiency

• Quality Control: Overseeing food preparation processes to ensure that every dish meets the highest standards of quality and presentation. Monitoring consistency in taste, food quality, and guest satisfaction.
• Cost Management: Managing food costs, labor costs, and budget allocations for kitchen operations. Finding ways to reduce waste, optimize procurement, and increase operational efficiency.
• Inventory and Supply Chain Management: Ensuring that inventory levels are properly maintained and that kitchens have the necessary ingredients for service. Overseeing supplier relationships and negotiating favorable contracts.
• Health and Safety Compliance: Ensuring that all culinary operations meet local health and safety standards, including food safety regulations, cleanliness, and sanitation protocols.

4. Strategic Planning and Business Development

• Financial Oversight: Working closely with senior management to develop financial strategies, including budgeting, cost forecasting, and achieving profitability targets.
• Brand Development: Building and maintaining the culinary brand identity, ensuring that food offerings are aligned with the company’s overall brand and guest expectations.
• Revenue Growth: Identifying opportunities for revenue growth through menu pricing strategies, catering services, new culinary offerings, or special events.
• Market Research: Understanding customer needs and preferences through market research and customer feedback, and using this data to refine the culinary approach.

5. Customer Engagement and Satisfaction

• Guest Experience: Ensuring that food offerings enhance the overall guest experience, whether in a restaurant, banquet, or event setting.
• VIP and Special Guest Services: Occasionally engaging with VIP guests or special events, ensuring that their culinary needs and preferences are met with top-tier service.
• Feedback and Improvement: Reviewing guest feedback on food quality and culinary services, addressing complaints, and making adjustments to improve satisfaction.