Executive Director of Culinary Operations
3 weeks ago
Key Responsibilities:
As the Executive Director of Culinary Operations, you will oversee the food production in all restaurants, banquet functions, and stewarding operations. This includes introducing new methods to improve efficiency and quality.
Market Analysis:
You will identify market needs for hotel guests and local markets, monitoring and analyzing the activities and trends of competition hotels.
Food Display and Promotions:
Ensure innovative and creative food display with exceptional promotional activities. Communicate with hotel guests and outside hotels while maintaining the highest levels of professionalism.
Food Safety and Compliance:
Maintain food safety and hygiene to international standards and ensure compliance with local regulations.
Qualifications:
Degree/Diploma in Hotel Management or equivalent qualification.
Work Arrangement:
Full-time employment.
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