Culinary Director

The Executive Culinary Director oversees all culinary operations, ensuring the highest standards of food quality and presentation. This role involves menu development, cost management, team leadership, and adherence to health regulations.

• Create innovative menus that align with brand preferences and customer needs.
• Develop and implement processes to enhance efficiency during peak service times.
• Manage kitchen inventory and maintain profitability while reducing waste.
• Mentor and supervise kitchen staff to foster a positive work environment.
• Maintain strict compliance with health, safety, and sanitation standards.

1. Key Responsibilities:
2. Culinary Excellence:
• Design and execute menus that meet established standards for taste, presentation, and portion control.
• Develop seasonal menus that showcase creativity and attention to detail.
3. Operational Efficiency:
• Implement streamlined processes to manage kitchen workflows.
• Collaborate with colleagues to ensure seamless service delivery.
4. Team Leadership:
• Sponsor professional growth and development among kitchen staff.
• Foster an inclusive and productive work environment.
5. Regulatory Compliance:
• Evaluate and improve current protocols for maintaining health and safety standards.