Culinary Director

Job Title : Culinary Director

Location : Goa

Salary Range : 30-32 LPA

Client : Our Client is a premier Upscale Hotel in Goa, with a 200-Room Inventory and annual topline of ₹100+ crores. The property is a sought-after destination for Weddings, MICE, and Leisure travellers.

Position Summary:

We are currently seeking a dynamic and results-driven Culinary Director to lead the Food & Beverage – Production, with the potential to include Food and Beverage Service responsibilities in the future. The successful candidate will be responsible for ensuring that all food and beverage offerings are consistent with the hotels' brand standards and are of the highest quality and presentation.

Key Responsibilities:

• Oversee Development and execution of Menus for all F&B outlets within the Hotel, including Restaurants, Banquets, and Room Service.
• Ensure that all food is prepared to the highest standards of quality, taste, and presentation by the Executive Chef and Kitchen Brigade.
• Work closely with the kitchen staff to ensure that all food and beverage offerings are served to the highest standards of quality and presentation.
• Manage the staffing, including hiring, training, scheduling, and supervising.
• Ensure that all F&B equipment is properly maintained and in good working order.
• Develop and implement food safety protocols and ensure that they are followed by all kitchen (and subsequently) F&B Service staff.
• Monitor Food Costs and adjust menus and recipes as needed to maintain profitability.
• Keep up-to-date with industry trends and introduce new F&B Concepts and techniques as appropriate.
• Ensure that all food and beverage offerings are consistent with the Hotel's Brand Standards.
• Ensure that all service equipment is properly maintained and in good working order.
• Monitor service costs and adjust policies and procedures as needed to maintain profitability.

Preferred Qualifications & Experience:

• 18-20 years of relevant experience in Kitchen Management with Reputed 5 star / Upscale Hotels in Leisure Segment.
• Should currently be in the role of Executive Chef of a MICE oriented Hotel with large Banqueting Volumes and driving innovation in the various restaurants ,preferably at Leisure Destinations like Goa, Rajasthan, Kerala etc.
• Bachelor's Degree in Culinary Arts or equivalent
• Strong knowledge of food safety and sanitation regulations.
• Familiarity with FSSAI and HACCP compliance
• Proven track record of Menu Development and Execution.
• Excellent Leadership and Management skills.
• Strong communication and interpersonal skills.
• Outgoing Personality and Guest Interaction abilities
• Ability to work well under pressure and meet deadlines.
• Hands On and vibrant individual with a flair to conceive and execute contemporary and new F&B ideas.
• Add value and finesse to the existing F&B operation
• Ability to handle F&B volumes and also have an eye for detail and catering to discerning clientele.