Culinary Director

2 days ago

Quezon City, National Capital Region, Philippines Marivent Hotels and Resorts Inc. Full time
Job Description:

We are seeking an experienced Culinary Director to join our team at Marivent Hotels and Resorts Inc. As a key member of our kitchen leadership, you will be responsible for overseeing the culinary operations of our restaurant, ensuring exceptional food quality, presentation, and guest satisfaction.

Responsibilities:
  • Menu Planning and Execution: Develop and implement menus that reflect our restaurant's style, cater to our clientele, and maintain profitability. Regularly review and update the menu to maintain variety and ensure that dishes meet our standards.
  • Kitchen Management: Hire, train, supervise, and evaluate kitchen personnel, including sous chefs, line cooks, prep cooks, and dishwashers. Ensure that all dishes leaving the kitchen meet our standards for taste, presentation, and portion size.
  • Food Safety and Quality Control: Oversee food safety protocols, proper sanitation, and hygiene practices in the kitchen to comply with health regulations. Ensure that all kitchen staff adheres to these standards.
  • Budgeting and Cost Management: Prepare and manage the kitchen budget, track expenses, and implement cost-saving initiatives while maintaining quality.
  • Team Leadership and Development: Create a positive work environment, promoting cooperation and morale among kitchen staff. Provide regular feedback and coaching to help team members grow professionally.
  • Compliance and Reporting: Ensure compliance with health and safety regulations, including the safe handling, storage, and preparation of food. Provide regular reports on kitchen operations, staffing needs, inventory levels, and financial performance to the restaurant owner or general manager.
  • Special Events and Promotions: Plan and execute special menus or events (e.g., tasting menus, seasonal specials) that can attract customers and drive business growth.
Requirements:
  • A culinary arts bachelor's or master's degree is preferred.
  • 5-10 years of progressive culinary experience, with at least 2-3 years in a leadership or management position.
  • Certification from a recognized culinary school is preferred.
  • Strong work ethic and dedication to high-quality standards.
  • Innovating new recipes, presentation styles, and adapting to culinary trends.

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