Culinary Director

Key Responsibilities

Food & Beverage Production Planning

• Develop innovative menus that complement the hotel's culinary philosophy.
• Skillfully pair wine with food to enhance the dining experience.

People Management

• Empower Chef de parties to achieve exceptional standards and work volumes.
• Maintain the highest standards of grooming, personal hygiene, and equipment usage within the kitchen.
• Foster professional relationships with the Service and Stewarding Department.
• Monitor staff skill levels and provide on-the-job training to ensure kitchen staff are fully equipped.
• Promote teamwork among kitchen staff to drive kitchen objectives.

Financial Management

• Maintain zero food waste at all times.
• Understand departmental financial objectives and ensure alignment.
• Oversee all necessary functions to guarantee food quality meets company standards.
• Effectively manage food product ordering to meet financial objectives and maintain adequate stock levels.

Operations Management

• Meet deadlines and timelines assigned by the Restaurant & Bar Manager.
• Ensure the presentation of food meets company standards and guidelines.
• Manage rosters for casual, agency, and section staff according to company policy.
• Distribute work schedules efficiently to ensure effective delegation.
• Monitor food quantity and quality to maintain Accor standards.
• Provide training on equipment usage to ensure safe and proper handling.
• Ensure event details are clearly understood and organized.
• Attend operational, event management, and work-related meetings as necessary.

Occupational Health & Safety

• Effectively communicate OHS&E policies and procedures to all employees, contractors, and volunteers.
• Ensure induction and department-specific training is provided for all employees, contractors, and volunteers.
• Ensure Department Safety Procedures and safety information are prepared and complied with.
• Develop Department safety plans in consultation with employees.
• Promote OHS&E management by example.