Director of Culinary

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify or create new menus.
• Recruit, train, and manage the kitchen team.
• Monitor and control the budget.
• Collaborate with the service team.
• Optimize staff productivity.
• Comply with nutrition and sanitation regulations and safety standards.

Qualifications

• Minimum 5 years’ experience in a similar role at a 5* resort hotel.
• Excellent communication and coordination skills.
• Excellent leadership skills with experience in managing a diverse team of kitchen staff in a high-pressure environment.
• Management skills and critical thinking.
• Creative, innovative thinking.
• Promote cooperation and commitment within a team.
• Display an on-going commitment to learning and self-improvement.
• Working knowledge of hygiene and food preparation policies.
• Exceptional leadership skills.
• Critical and creative thinking abilities.
• Fluent English required.
• Effective communications.
• Excellent time-management skills.