Director of Culinary at Villa Group

, South Ari Atoll, Maldives -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

0.0

Posted On

13 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership Skills, Communication Skills, Critical Thinking, Creative Thinking, Time Management, Food Safety Management, Team Management, Menu Development, Budget Management, Training Development, Sanitation Regulations, Collaboration, Problem Solving, HACCP Knowledge, Personal Hygiene, Emergency Procedures

Industry

Hospitality

Description

Company Description At Villa Haven, understated luxury intertwines seamlessly with its pristine surroundings, fostering an ambiance of serenity and tranquility. Designed as a haven for those yearning to reconnect with nature, the resort blurs the boundaries between indoor and outdoor spaces, providing a holistic retreat for guests seeking rejuvenation. Job Description Responsibilities We are looking for a dynamic Director of Culinary to lead and inspire our kitchen team in the creation of culinary masterpieces, to meet the Company standards and achieve customer satisfaction. The Director of Culinary will be responsible to plan and directing food preparation and culinary activities, modifying or creating new menus, recruiting, training, and managing the kitchen team, monitoring, and controlling the budget, collaborating with the service team, optimizing staff productivity, and comply with nutrition and sanitation regulations and safety standards. Other Responsibilities Develop and update the departmental SOP Manual, detailing standards of performance, Policies, and Procedures, and service standards pertinent to the efficient operation of the kitchen in accordance to Resort policies and standards and municipality requirements. Work with the Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing. Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues, and provide a regular forum for department communication. Develop, conduct, and maintain records of all team member's training programs for the team, focusing on their development needs, and providing them with new skills to meet the changing needs of the business Ensure that a high level of food safety management and precautions with regard to the hotel food safety and hygiene standards (HACCP) are adhered to in the department. Interact with the management of other departments within areas of responsibility to foster and maintain effective working relations with them. Maintain complete knowledge of all F&B services, contents & preparation methods, outlets, and resort services/features. Apply necessary precautions with regard to the resort food safety and hygiene standards (HACCP). Be well-versed in resort fire & life safety/emergency procedures. Attend all briefings, meetings, and training as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the Management of the Resort. Qualifications Minimum 5 years’ experience in a similar role at a 5* resort hotel Excellent communication and coordination skills Excellent leadership skills with experience in managing a diverse team of kitchen staff in a high-pressure environment. Management skills and critical thinking. Creative, innovative thinking Promote cooperation and commitment within a team Display an on-going commitment to learning and self-improvement Working knowledge of hygiene and food preparation policies Exceptional leadership skills Critical and creative thinking abilities Fluent English required. Effective communications Excellent time-management skills Additional Information

Responsibilities

The Director of Culinary will lead and inspire the kitchen team to create culinary masterpieces while ensuring compliance with company standards. Responsibilities include planning food preparation, managing budgets, and collaborating with the service team.