Director of Culinary

Company Description

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Job Description

Summary:

The Director of Culinary is responsible for the overall culinary operations of the organization, including menu development, food quality, and staff training. They work closely with the General Manager to ensure that the food and beverage program meets the needs of the guests and the business goals of the organization.

Essential Duties and Responsibilities:

- Responsible for the direction and coordination of all food preparation and presentation functions carried out in all the kitchens.
- Confers with Director of Food & Beverage to design daily restaurant menus based on available food, cost, season and estimated business.
- Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
- Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and Hotel Manager.
- Ensure that all the brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene officer.
- Monitors the training and development of the kitchen team.
- To conduct training for the ambassadors in accordance to the Annual Training Plan in order that ambassadors have the necessary skills to perform their duties.
- To coach each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers.
- Liaises with the Banqueting Manager to ensure that day-to-day banquet requirements are met.
- Controls the food cost to budgeted standards, effective menu planning, portion control and minimization of wastage.
- Controls payroll costs to budgeted standard.
- Introduce new creative ideas for buffet operation and Banquet.
- To encourage Chefs de Cuisine and Chefs de Partie to be innovative and creative.
- To ensure that all outlets kitchens adhere to Company and Hotel Policies and Procedures and all standards.
- To prepare and update the relevant section of the Departmental Operations Manuals.
- To ensure product consistency in quality, appearance and taste for anything related to culinary.
- Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
- To establish a rapport with guests maintaining good customer relationship.
- To conduct meetings with the Director of Food and Beverage and the Outlet Management teams.
- To carry out any other reasonable duties as assigned by the Hotel Manager.

Requirements: