ESSENTIAL DUTIES AND RESPONSIBILITIES include the following and other duties may be assigned:
Strategic Leadership & Culinary Excellence
- Develop and execute the overall culinary strategy in alignment with the hotels business objectives, brand positioning, and guest experience goals.
- Lead menu innovation, concept development, recipe standardisation, and culinary programming across all dining and banquet operations.
- Drive culinary trends, creativity, and innovation while maintaining consistency, authenticity, and quality standards.
- Ensure all food offerings meet the highest standards of taste, presentation, freshness, and guest expectations.
- Partner with the Director of Food & Beverage to develop annual business plans, budgets, promotions, and revenue-driving initiatives.
- Identify opportunities to enhance operational efficiency, productivity, and profitability across culinary operations.
Operational Management
- Provide day-to-day oversight of all kitchen operations, ensuring seamless execution across outlets and events.
- Establish and maintain robust culinary operating standards, systems, and procedures.
- Conduct regular operational reviews and inspections to ensure compliance with brand standards and operational excellence.
- Oversee menu implementation, food production planning, and service delivery across all kitchens.
- Monitor guest feedback and work proactively with operational leaders to resolve concerns and continuously improve the dining experience.
- Lead culinary support for VIP events, strategic partnerships, and high-profile functions.
Financial Performance & Cost Management
- Assume overall accountability for culinary financial performance, including food cost, labour cost, productivity, and operating expenses.
- Develop and implement strategies to optimise food cost percentages without compromising quality or guest satisfaction.
- Collaborate with Procurement and Finance teams on sourcing strategies, supplier management, contract negotiations, and cost control initiatives.
- Monitor inventory management, stock controls, wastage reduction, and purchasing practices.
- Ensure effective management of kitchen equipment, utensils, assets, and energy consumption.
Food Safety, Quality & Compliance
- Champion a culture of food safety and operational discipline across all culinary teams.
- Ensure full compliance with local regulations, HACCP requirements, food hygiene standards, health and safety legislation, and company policies.
- Conduct regular kitchen audits and risk assessments, implementing corrective actions where required.
- Maintain the highest standards of cleanliness, sanitation, workplace safety, and environmental sustainability.
- Lead crisis management and corrective action planning relating to food quality or food safety incidents.
Talent Leadership & Development
- Inspire, coach, and develop a high-performing culinary leadership team including Executive Sous Chefs, Sous Chefs, and junior culinary talent.
- Foster a positive, inclusive, and performance-driven work culture that supports employee engagement and retention.
- Drive succession planning, talent reviews, workforce planning, and capability building across all culinary functions.
- Conduct regular performance reviews, coaching sessions, and career development discussions.
- Support recruitment efforts to attract and retain top culinary talent.
- Promote effective communication, collaboration, and teamwork within the kitchen brigade and across hotel departments.
Sustainability & Continuous Improvement
- Lead sustainability initiatives focused on responsible sourcing, food waste reduction, energy conservation, and environmental stewardship.
- Encourage innovation and continuous improvement through industry benchmarking, culinary research, and best-practice sharing.
- Drive awareness and education programmes to support sustainable kitchen operations.
- Evaluate emerging food trends, technologies, and operational practices to strengthen the hotels culinary competitiveness.
Requirements:
- Diploma or Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline preferred.
- Professional culinary certifications and food safety qualifications are advantageous.
- Minimum 10-15 years of progressive culinary leadership experience within luxury hotels, integrated resorts, or internationally recognised hospitality brands.
- Proven track record in leading large-scale, multi-outlet culinary operations, including restaurants, banquets, and in-room dining.
- Strong commercial acumen with demonstrated success in driving profitability, productivity, guest satisfaction, and culinary innovation.
- Experience managing large and diverse culinary teams in a dynamic luxury hospitality environment.
