Director of Culinary

JOB SUMMARY

The Director of Culinary at Capella Diriyah serves as the strategic leader of the Culinary Division and a key member of the hotel's Executive Committee (Guidance Team). This role is responsible for providing visionary leadership and direction to ensure the continuous enhancement of culinary operations and service excellence across all food and beverage outlets, specialty restaurants, and banquet events. The Director of Culinary at Capella Diriyah collaborates effectively with cross-functional departments, implements technical training programs, and upholds the highest culinary and pastry standards. This position plays a pivotal role in driving the division's long-term financial performance and upholding Capella's reputation for exceptional dining experiences.

THE ROLE

• Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
• Understands luxury and focus on quality, have ability & creativity to co create F&B concepts. Communicates expectations, recognises performance, and produces consistent desired business results.
• Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
• Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
• Oversees and manages the daily operations of the Culinary division and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.
• To ensure that the Department Operational Budget is strictly adhered to.
• Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation.
• To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures and Minimum Standards.
• Ability to evaluate and draw up annual developments of budget, CAPEX and manpower planning.
• Ensures accurate maintenance of recipes, conversion recipes and product specifications.
• Effectively coordinate Kitchen meetings to achieve highest level of efficiency and make sure the kitchen team is informed about daily and upcoming events.
• Ensures that the daily order list will be on time, purchased the best possible food and prepared according to the needs of the individual Kitchen.
• To participate with the preparation and implementation of a yearly marketing plan for each outlet, which is the basis of the Food & Beverage Annual Marketing Plan.
• Monitors and evaluate the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
• Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals.
• Establishes and implement operating standards for the Commissary Kitchen, establish and maintain a streamlined and efficient operation.
• Implements and controls performance standards for the Stewarding Operation in Kitchen areas so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
• Conducts theoretical, formal and practical (on the job) training for all kitchen staff.
• Responsible for ensuring that all kitchen staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation.
• Ensures to control food stock effectively in all kitchen operation by monitoring and managing inventory on a timely basis.
• Attends and proactively contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• Handling complaints and resolving service Glitches, keep a record of all feedback under the appropriate system. Ensures that the issues are resolved in a timely manner to guests satisfaction.
• Ensures updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
• Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
• Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
• Analyze guest feedback from direct feedback, comment card or any online reviews and providing strategic direction to continuously improve overall rating.
• Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
• Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
• Mentor and guide individual team members growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
• Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
• Take ownership of individual's growth and be involved in career progression and succession planning of team members.
• Proactively identify training needs of team members to ensure enhancement and performance improvement.
• Maintain an image of professional senior management to all guests, team members and the hotel.
• Protect the privacy and security of guests and coworkers.
• Plan and schedule roster according to business level to optimize resources.
• Be able to perform all tasks within the department and assist in shift coverage when necessary.

TALENT PROFILE

Qualification

• Diploma/ Bachelor's degree in Culinary Management is preferred

Work Experience

• Minimum 3 years experience as an Executive Chef in similar role at luxury hotel/resort
• 5+ years progressively responsible work experience in Luxury or Independent Culinary Operations.

Technical Skills

• Strong knowledge in culinary skills and techniques
• Competent computing skills (e.g. Microsoft word)
• Monitor overall performance of culinary operations and provide action planning as needed; Coordinate task force as needed

Kindly be informed only shortlisted candidates will be notified.