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Restaurant Culinary Director

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The ideal candidate for this Executive Pastry Chef role should have a strong background in culinary management and leadership. Key responsibilities include:

Responsibilities
  • Leading a team of kitchen staff to achieve high-quality dishes.
  • Managing inventory, supplies, and equipment to ensure efficient operations.
  • Developing and implementing new recipes and menu items.
  • Collaborating with stakeholders to source high-quality ingredients.
  • Ensuring compliance with health and safety regulations and quality standards.
  • Conducting quality assurance inspections and monitoring food costs.
  • Providing coaching and training to kitchen staff to enhance their skills and development.
  • Recruiting, training, and evaluating team members to ensure optimal performance.
Requirements
  • Fluency in English.
  • Food Safety level: level three certification.
  • Bachelor's degree in Hotel Management or a related field.
  • Six to eight years of experience in Culinary Management or a similar role.
  • Three years of experience in a managerial role.