Executive Culinary Director
17 hours ago
Key Responsibilities:
- Menu Development:Create and oversee the preparation of diverse and high-quality menus for our luxury hotel and high-end restaurant.
- Team Management:Lead and inspire a team of chefs and kitchen staff, ensuring effective training and professional development.
- Cost Control:Manage kitchen inventory, ordering supplies, and maintaining cost control while minimizing waste.
- Food Safety:Ensure adherence to food safety and hygiene standards.
- Special Events:Collaborate with management to plan and execute special dining events and themed menus.
- Dietary Accommodations:Adapt menus to accommodate dietary restrictions and guest preferences.
- Positive Work Environment:Maintain a positive and efficient kitchen environment, fostering teamwork and creativity.
Requirements:
- Experience:Proven experience as a Head Chef or Sous Chef in a luxury hotel or high-end restaurant, preferably with experience in remote or safari lodge settings.
- Culinary Degree:Culinary degree or equivalent professional training.
- Culinary Skills:Exceptional culinary skills with a creative approach to menu development.
- Leadership:Strong leadership and team management capabilities.
- Organizational Skills:Excellent organizational skills and ability to manage multiple tasks under pressure.
- Culinary Knowledge:Knowledge of local and international cuisine, with a focus on utilizing fresh, local ingredients.
- Flexibility:Ability to work in a remote, high-demand environment, and flexibility to adapt to varying schedules.
- Communication:Strong communication skills and a customer-focused attitude.
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