Executive Culinary Director
5 days ago
Key Responsibilities:
Oversee food and kitchen operations for the restaurant, leading the kitchen and service teams to deliver exceptional guest experiences.
Menu Development: Develop and implement menus that showcase culinary expertise and meet customer demands.
Team Leadership: Foster a positive and productive work environment, promoting teamwork and collaboration among kitchen staff.
Culinary Excellence: Ensure high-quality food preparation and presentation, adhering to health and safety standards.
Performance Metrics: Monitor and analyze key performance indicators, making data-driven decisions to drive business growth.
Collaboration: Work closely with the hotel's management team to align culinary operations with overall business objectives.
Professional Development: Stay up-to-date with industry trends, best practices, and culinary techniques to maintain expertise and drive innovation.
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