Senior Culinary Manager

The primary objective of this role is to provide culinary leadership and management support in the kitchen.

This position will oversee all aspects of food preparation, including menu planning, inventory control, and staff supervision.

The ideal candidate will possess a strong passion for culinary arts and exceptional leadership skills to drive success within our team.

• Culinary Operations: Plan, prepare, and implement high-quality food and beverage products, ensuring consistency and excellence throughout all areas of the restaurant.
• Work closely with recipes, standards, and plating guides to maintain precise quality control.
• Maintain thorough knowledge of HACCP protocols to ensure strict adherence within hotel operations.
• Use equipment, tools, and machines efficiently and effectively.
• Prioritize constant improvement by updating training manuals and SOPs as necessary.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to continually enhance culinary performance and communication.
• Assist in offsite events when requested.
• Complete tasks outside of the kitchen area as assigned.
• Assist in inventory taking.
• Stay informed about hotel occupancy, events, forecasts, and achievements.
• Prepare menus in a timely fashion as requested.
• Develop new dishes for food tastings and photo shoots.
• Control stations within the kitchen.
• Collaborate closely with the Stewarding department to maintain high cleanliness standards and minimize losses and breakages.
• Effectively address guest requests.
• Emphasize learning and adapting to changes.
• Encourage constructive feedback.
• Manage purchasing and control production.
• At all times, maintain a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook guidelines, ensuring team members under your supervision follow suit for smooth department operation.
• Coordinate, organize, and participate in all production pertaining to the kitchen.
• Monitor assembling of ingredients and equipment for ala carte, daily menus, and seasonal specials, maintaining pre-set recipe standards, portion control, and costing at all times.
• Practice discipline and adhere to proper work practices consistently for yourself and team members assigned to you.
• Maintain personal hygiene, clean uniforms, proper sanitation, and cleanliness of workstations and tools.
• Be aware of potential food contamination risks and check refrigerator contents, replacing items appropriately.
• Report any issues to the Executive Chef and take suitable action.
• Follow up on changes in new recipes or work methods related to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Collaborate with the Executive Sous Chef to determine quantity of food items, ingredients, and materials needed daily.
• Exercise maximum control over wastage to achieve optimal profitability.
• Check kitchen equipment regularly and report faults or problems to the Executive Sous Chef if necessary.
• Prepare work orders for the Engineering department.
• Ensure recipes and costings are established and updated.
• Monitor food quality and quantity to use ingredients economically.
• Verify that prepared food meets required standards and make adjustments as necessary.
• Identify team members displaying qualities and attributes reflecting department standards.
• Oversee the training function, ensuring team members are certified before taking charge of an area of responsibility.
• Monitor overall food operations to ensure timely preparation and accuracy.
• Oversee the cleanliness, hygiene, and maintenance of the kitchen, implementing steps to maintain the highest possible standards.
• Control, monitor, and be responsible for food costs to maximize outlet profit and guest satisfaction.
• Review timesheets to ensure accuracy in team members' work times and meal breaks.
• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure team members understand and adhere to the hotel's team member rules and regulations.

• A degree in Culinary Arts or related field.
• 3+ years of experience in a similar position.
• Exceptional leadership and culinary skills.
• Excellent communication and organizational abilities.
• Strong problem-solving and time management skills.
• Ability to work effectively in a fast-paced environment.
• Proven track record of driving results and achieving objectives.
• High level of professionalism and adaptability.

As a valued member of our team, you can expect a competitive compensation package, opportunities for growth and development, and a dynamic work environment that fosters creativity and collaboration.

We strive to create a workplace culture that is inclusive, respectful, and supportive of all employees. If you're passionate about delivering exceptional culinary experiences and leading high-performing teams, we encourage you to apply.