
Executive Culinary Director
6 days ago
Job Overview:
The Head Chef is responsible for leading kitchen operations, menu design, and food quality to ensure guest satisfaction and adherence to hygiene and safety standards.
Key Responsibilities- Oversee all day-to-day kitchen activities from food preparation to final presentation, ensuring seamless execution of culinary tasks.
- Plan, create, and update innovative menus based on seasonal availability and customer preferences, fostering a culture of creativity in the kitchen.
- Maintain inventory and place orders for ingredients and equipment, effectively controlling food costs and minimizing waste.
- Ensure compliance with food safety and hygiene regulations through regular kitchen audits, guaranteeing a safe working environment for staff.
- Supervise, train, and manage all kitchen staff, promoting a collaborative and efficient team environment that drives success.
- Approve and inspect all dishes before service, maintaining the highest standards of quality and consistency.
- Address operational or quality issues promptly and efficiently, minimizing disruptions to service.
- Collaborate with management to plan special events, promotions, and menu costing initiatives.
- Stay up-to-date with culinary trends, techniques, and best practices, applying this knowledge to drive innovation in the kitchen.
- Build strong relationships with local vendors to source high-quality ingredients, supporting the development of a robust and sustainable supply chain.
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, with a focus on teamwork and collaboration.
- Familiarity with kitchen equipment, menu planning, food costing, and inventory systems.
- Proficiency in MS Office and restaurant management software.
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