Job Purpose:
To direct and optimize the overall operations of the hotel's culinary department. The main purpose is to elevate the guest dining experience through culinary innovation, consistent quality, and exceptional service, while maximizing profitability for the department and maintaining an efficient, safe, and positive working environment.
Key Responsibilities
1. Culinary Management Innovation
Design, cost, and periodically update menus for all hotel outlets, including restaurants, room service, banquet facilities and special events.
Develop standardized recipes and yield tests to ensure consistency in taste, presentation, portioning, and costs.
Stay updated on global and local culinary trends to keep the hotel’s food offerings competitive and appealing.
2. Financial Cost Control
Monitor, control, and optimize the food cost percentage (food cost), minimizing waste and maximizing product utilization.
Oversee kitchen inventory levels.
3. Team Leadership Talent Management
Onboard, train, evaluate, and mentor kitchen personnel.
Foster a collaborative, professional, and respectful kitchen culture.
4. Quality, Health Safety Compliance
Guarantee strict adherence to local and international food safety and hygiene regulations.
Ensure proper maintenance, operation, and cleanliness of all kitchen equipment and facilities to prevent workplace accidents.
Job Purpose:
To direct and optimize the overall operations of the hotel's culinary department. The main purpose is to elevate the guest dining experience through culinary innovation, consistent quality, and exceptional service, while maximizing profitability for the department and maintaining an efficient, safe, and positive working environment.
Key Responsibilities
1. Culinary Management Innovation
Design, cost, and periodically update menus for all hotel outlets, including restaurants, room service, banquet facilities and special events.
Develop standardized recipes and yield tests to ensure consistency in taste, presentation, portioning, and costs.
Stay updated on global and local culinary trends to keep the hotel’s food offerings competitive and appealing.
2. Financial Cost Control
Monitor, control, and optimize the food cost percentage (food cost), minimizing waste and maximizing product utilization.
Oversee kitchen inventory levels.
3. Team Leadership Talent Management
Onboard, train, evaluate, and mentor kitchen personnel.
Foster a collaborative, professional, and respectful kitchen culture.
4. Quality, Health Safety Compliance
Guarantee strict adherence to local and international food safety and hygiene regulations.
Ensure proper maintenance, operation, and cleanliness of all kitchen equipment and facilities to prevent workplace accidents.
Candidate Profile
Education Certifications
· Degree or Professional Diploma in Culinary Arts, Hospitality Management, or a related field.
· Current Food Handler / Food Safety Certification (e.g., ServSafe or equivalent).
· Work Experience
· Minimum of 5 years in culinary leadership roles in 4/5-star hotels or high-volume resorts.
· Fluently English Skills
Technical Interpersonal Skills
· Strong proficiency in kitchen financial management, budget creation, and inventory control software.
· Exceptional leadership, problem-solving, and stress-management skills.
· High attention to detail and strong organizational ability.
Candidate Profile
Education Certifications
· Degree or Professional Diploma in Culinary Arts, Hospitality Management, or a related field.
· Current Food Handler / Food Safety Certification (e.g., ServSafe or equivalent).
· Work Experience
· Minimum of 5 years in culinary leadership roles in 4/5-star hotels or high-volume resorts.
· Fluently English Skills
Technical Interpersonal Skills
· Strong proficiency in kitchen financial management, budget creation, and inventory control software.
· Exceptional leadership, problem-solving, and stress-management skills.
· High attention to detail and strong organizational ability.