Executive Culinary Director

Responsibilities:

• Oversee daily kitchen operations and ensure the timely preparation and delivery of high-quality meals.
• Develop, review, and update menus, recipes, and food presentation standards.
• Supervise, train, schedule, and evaluate chefs, cooks, and other kitchen staff.
• Ensure consistency in food taste, quality, portion sizes, and presentation.
• Monitor food costs, portion control, stock usage, and wastage to maximize profitability.
• Manage kitchen inventory and coordinate with procurement and stores personnel to ensure the availability of ingredients.
• Ensure compliance with food safety, hygiene, sanitation, and kitchen safety regulations.
• Inspect food supplies and ingredients to ensure freshness, quality, and proper storage.
• Establish standard recipes, preparation procedures, and kitchen operating guidelines.
• Coordinate with the Food and Beverage Manager on menu pricing, promotions, events, and customer preferences.
• Handle food-related customer complaints and ensure prompt resolution of quality issues.
• Monitor kitchen equipment and arrange maintenance or repairs when necessary.
• Maintain accurate records of food production, inventory, expenses, and kitchen activities.
• Ensure effective teamwork and communication between the kitchen, restaurant, bar, and service teams.
• Introduce new dishes and culinary techniques to improve the dining experience and maintain menu variety.
• Prepare kitchen budgets and operational reports as required by Management.

Requirement:

• Minimum of an HND, diploma, or professional qualification in Culinary Arts, Catering and Hotel Management, or a related field.
• Proven experience as a Head Chef, Executive Chef, or in a senior kitchen leadership role.
• Strong knowledge of food preparation techniques, menu development, and food presentation.
• Experience managing kitchen staff, inventory, food costs, and operational budgets.
• Knowledge of food safety, hygiene, and sanitation standards.
• Strong leadership, organizational, and problem-solving skills.
• Creativity, attention to detail, and a passion for culinary excellence.
• Ability to work under pressure and manage multiple kitchen activities.
• Excellent communication and teamwork skills.
• Flexibility to work shifts, weekends, and public holidays when required.