ADDITIONAL INFORMATION

Job Number25125806
Job CategoryFood and Beverage & Culinary
LocationW Sydney, 31 Wheat Road, Sydney, New South Wales, Australia, 2000
ScheduleFull Time
Located Remotely?N
Position Type Management

REQUIREMENTS

• 6-8 years’ experience in the culinary, with at least 2 years in a senior leadership role within luxury hotels, high-end catering, or large-scale event venues.
• Proven experience in managing conference and event culinary operations, including menu planning and execution for diverse event formats
• High school diploma or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
• Strong understanding of food safety standards, HACCP, local health regulations & must ensure sanitation and food standards are achieved.
• Excellent communication and interpersonal skills, with the ability to collaborate across departments and engage with clients
• Ability to thrive in a fast-paced, high-pressure environment, managing multiple events and priorities simultaneously
• Exceptional leadership and team-building skills, with a track record of hiring, mentoring, and developing high-performing culinary teams
• Strong financial acumen, including experience managing food costs and labour budgets

• Oversee all culinary operations for conference and event spaces, ensuring exceptional food quality, presentation, and service
• Manages BEO process including menu development, pricing, tracking and ordering
• Ensure efficient kitchen operations, including inventory control, cost management, and compliance
• Design and implement creative, seasonal, and tailored menus that align with client needs and W Sydney’s brand standards
• Lead, train, and inspire a team of chefs and kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement
• Assess staffing needs based on event schedules and business forecasts, and ensure optimal team coverage and recruitment of new talent when needed
• Communicate and uphold safety procedures, detailing procedure codes, ensuring talent understanding of safety codes, monitoring processes and procedures related to safety
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
• Collaborate with other departments and clients to customize culinary offerings and ensure a seamless guest experience.
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Manages department controllable expenses including food cost, wage cost, supplies, and equipment