Culinary Director

1. Culinary Strategy and Planning:
Develop and execute culinary strategies aligned with the overall goals and objectives of the resort.
Design innovative and appealing menus that showcase local flavors, seasonal ingredients, and international culinary trends.
Collaborate with other departments to ensure seamless integration of culinary offerings with guest experiences and events.
2. Food and Beverage, Kitchen Management:
Oversee all kitchen, restaurant operations, including food preparation, cooking, and presentation.
Maintain high standards of food quality, consistency, and taste across all dishes.
Implement efficient kitchen, restaurant workflows and procedures to optimize productivity and minimize waste.
3. Team Leadership and Development:
Recruit, train, and mentor staff, fostering a culture of excellence, teamwork, and continuous improvement.
Provide ongoing coaching and feedback to ensure high performance and professional growth.
Promote a positive work environment that values diversity, creativity, and collaboration.
4. Menu Development and Innovation:
Lead menu planning and development efforts, keeping abreast of culinary trends and guest preferences.
Experiment with new ingredients, techniques, and recipes to create unique dining experiences.
Adapt menus to accommodate dietary restrictions, special requests, and guest feedback.
5. Quality Assurance and Compliance:
Conduct regular inspections and audits to uphold food safety, hygiene, and sanitation standards.
Address any issues or discrepancies promptly and proactively implement corrective measures.
6. Financial Management:
Prepare and manage budgets, forecasts, and cost-control initiatives to optimize profitability.
Monitor food costs, inventory levels, and purchasing practices to maximize efficiency and minimize expenses.
Identify opportunities for revenue generation and cost savings while maintaining quality standards.
7. Guest Satisfaction and Feedback:
Solicit feedback from guests and stakeholders, actively seeking opportunities for improvement.
8. Vendor Relations and Procurement:
Establish and maintain relationships with suppliers, vendors, and local producers.
Negotiate contracts, pricing agreements, and terms of service to ensure favorable arrangements.
Source high-quality ingredients and products while adhering to budgetary constraints and sustainability goals.
9. Event Coordination and Catering:
Collaborate with the Sales team to plan and execute special events, weddings, and corporate functions.
Customize menus and catering packages to meet the needs and preferences of clients.
Coordinate staffing, logistics, and resources to ensure flawless execution of events.