• Culinary Leadership: Take charge of culinary, including multiple dining venues, by providing strong leadership, guidance, and training to the culinary team.
• Menu Development: Create innovative and diverse menus that reflect current culinary trends, incorporating local and international influences, while catering to the preferences of our esteemed guests.
• Food Preparation and Presentation: Oversee the preparation, cooking, and presentation of all dishes to ensure the highest quality and consistency, exceeding guest expectations.
• Quality Control: Establish and enforce quality standards, ensuring all food and beverage offerings are prepared and served according to the resort’s policies, health, and safety regulations.
• Inventory and Cost Management: Manage food inventory levels, monitor costs, and develop strategies to maximize efficiency and profitability while maintaining the highest quality standards.
• Team Management: Recruit, train, and mentor the culinary team, fostering a positive work environment, and promoting professional growth and development.
• Collaborative Relationships: Establish strong working relationships with suppliers, local farmers, and vendors to source the freshest ingredients and maintain high-quality standards.
• Hygiene and Sanitation: Ensure compliance with food safety regulations, maintaining cleanliness and hygiene standards in all food preparation areas.
• Guest Satisfaction: Strive for excellent guest satisfaction by addressing any concerns or feedback promptly, delivering exceptional service, and continuously exceeding guest expectations.
• Professional Development: Keep up-to-date with industry trends, new techniques, and culinary innovations, and share knowledge with the team, fostering a culture of continuous improvement.