Culinary Director

Executive Culinary Director

We are seeking a highly experienced Executive Culinary Director to lead our kitchen operations. This is an excellent opportunity for a skilled professional to take charge of menu design, food quality, and team management.

Key Responsibilities:

• Oversee all day-to-day kitchen activities, ensuring seamless food preparation and presentation.
• Plan, create, and update innovative menus based on seasonal availability and customer preferences.
• Maintain inventory and place orders for ingredients and equipment, controlling costs and minimizing waste.
• Ensure compliance with food safety and hygiene regulations; conduct regular kitchen audits.
• Supervise, train, and manage all kitchen staff, fostering a collaborative team environment.
• Approve and inspect all dishes before service to assure top quality and consistency.
• Address operational or quality issues swiftly and efficiently.
• Collaborate with management for menu costing and planning special events or promotions.
• Stay up-to-date with culinary trends, techniques, and best practices.
• Build relationships with local vendors to source quality ingredients.

Requirements:

• Bachelor's degree or diploma in Culinary Arts or Hotel Management preferred.
• Minimum 10 years of experience, including at least 2 years in a head chef/leadership role.
• Strong leadership, creativity, and management skills.
• Familiarity with kitchen equipment, menu planning, food costing, and inventory systems.
• Proficiency in MS Office and restaurant management software.