Executive Director of Culinary Operations
4 days ago
This is a senior leadership role that requires the development and execution of seasonal menus, in collaboration with the Group Executive Chef.
The ideal candidate will possess excellent communication and leadership skills, as well as experience in managing kitchen staff and maintaining food costs.
Bullet Points:
- Develop innovative and cost-effective menus with the Group Executive Chef
- Lead daily meetings to delegate tasks and set priorities for the kitchen staff
- Maintain food costs within budgeted amounts
- Act as a liaison between front-of-house and back-of-house staff
Requirements:
- At least 6-8 years of management-level experience in fine dining restaurants or hospitality companies
- Solid knowledge of Western and Asian cuisine
- Creative leadership and communication skills
- GCC experience is a plus
- Good command of English
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