
Executive Culinary Leader
21 hours ago
Objective:
The purpose of this role is to lead and manage a culinary team to deliver exceptional food quality, presentation, and service in a high-performing kitchen environment.
Key Responsibilities:
- Culinary Leadership: Direct the culinary team to meet or exceed performance targets in terms of food quality, presentation, and service delivery.
- Menu Development: Create and implement menus that cater to guest expectations and optimize profitability.
- Team Management: Lead and motivate a team of chefs and cooks to achieve outstanding results.
- Kitchen Operations: Ensure efficient kitchen operations, maintain high standards of kitchen hygiene, health, and safety practices.
Requirements:
- A minimum of 2 years' experience as a chef de cuisine or sous chef in a reputable hotel or restaurant establishment.
- Desirable qualification in Kitchen Production or Management.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
- Familiarity with basic computer skills and MS Office applications is preferred.
Bonus Points:
- Previous experience in managing kitchen operations and staff would be an added advantage.
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