Director of Culinary

at  MANDAI RESORTS PTE LTD

JOB REQUIREMENTS:

• At least a Bachelor or Master Degree or full professional qualification (e.g. Certificate in Restaurant Services, Certificate in Food Services, Certificate in Hotel Catering and Management or Diploma in Hospitality Management)
• Minimum 4 years of relevant experience as Executive Chef
• Excellent command of the English language
• Ability to express effective written and verbal communication
• Excellent communicator, organizer and motivator
• Strong leadership and organizational skills
• Good administrative skills
• Dynamic, innovative and self-motivated
• Good planner and problem solver
• Excels in defining, measuring and increasing productivity
• Extensive knowledge of Food and Beverage working practices in a 5-star hospitality setting
• Hard working, able to work under immense pressure and in a very fast paced working environment
• Able to enroll and complete projects on his/her own
• Able to manage large and diverse associates in a multi-unit setting
• Computer literate
• Proven track record in hotel of similar standards and in a similar capacity in prime cities, preferably in the Asia Pacific region
• Pleasant personality and maintains professional grooming standards
• General understanding of finance and competitor analysis
• Working knowledge of additional areas of a hotel organisational structure
• Experience in the Culinary sector
• Sales and Marketing skills

Responsible for assisting the General Manager in the running of the hotel by undertaking the overall direction and operations of all food and beverage outlets in the hotel and for ensuring the effective co-ordination of activities between them. Accountable for the achievement of the overall goals and objectives of the F&B Division and for the hotel meeting its F&B financial and guest satisfaction objectives.

• Assists the General Manager in the overall running of the hotel by participating in the decision making of the hotel’s policies, philosophy, direction, goals and objectives and is responsible for their implementation thereafter.
• Oversees the performance of the Executive Sous Chef, Chef De Cuisine and F&B Manager by providing guidance and assistance in the execution of their responsibilities and helping them set the agreed departmental objectives.
• Directs and controls all subordinate Food and Beverage staff to ensure that all day-to-day operational matters are handled on time and guests’ expectations are met.
• Ensures that the standards of Food and Beverage meet or exceed expectations by overseeing the quality, consistency and presentation in all outlets and making sure that they conform to the hotel’s requisites at all times.
• Ensures that the standards of service in all outlets are in conformity with the requisite standards of the hotel and that they meet or exceed expectations by sending staff for training, etc.
• Prepares, communicates and implements, in conjunction with the Executive Sous Chef, Chef De Cuisine and F&B Manager, an annual Food and Beverage promotion for all restaurants and assists Sales & Marketing in designing the advertising material for such promotions.
• Prepares, communicates and implements, in conjunction with the Executive Sous Chef, Chef De Cuisine and F&B Manager, menu change cycles for all restaurants.
• Ensures the implementation and maintenance of O.E. par stock in all outlets and oversees the inventory taking and control.
• Ensures the implementation and maintenance of beverage par stock in all outlets and oversees the stock taking and control.
• Is responsible for all Food and Beverage pricing, maximizing outlets profitability while maintaining value- for-money principles.
• Is responsible for strengthening cost-profit ratios by continuously monitoring the Food and Beverage cost and performing financial performance analysis.
• Is responsible for the implementation and co-ordination of all Food and Beverage related aspects within the group’s Balanced Scorecard Program and for the Group’s profit chain efforts.
• Is responsible for submitting to the General Manager an annual business plan.
• Assists in the preparation of the hotel’s annual budget and, more specifically, prepares,, monitors and controls the hotel’s Food and Beverage budget.
• Oversees the standards of cleanliness and hygiene in all Food and Beverage areas and takes appropriate action when necessary.
• Maintains an efficient administration within the Food and Beverage division preparing and submitting operational reports on time.
• Support the Corporate Social Responsibility program of the Group through the implementation of policies and activities that contribute to environment-friendly practices and community - sensitive in the property.

• Contributes to risk management activities for the property.Leads and is responsible for the implementation of the internal talent development program.