Culinary Manager

Key Responsibilities:

• Off-site Kitchen Management:
  • Oversee off-site kitchen operations, ensuring smooth and efficient service.
  • Plan and organize food preparation and finishing for catering off-site provisions
• Menu Development:
  • Collaborate with chefs to design and update menus, incorporating seasonal ingredients and current food trends.
  • Create special dishes for events or seasonal promotions.
• Quality Control:
  • Ensure all dishes meet the restaurant’s standards for quality, presentation, and taste.
  • Conduct regular food tastings with clients and gather feedback
• Health and Safety Compliance:
  • Maintain compliance with all health, safety, and sanitation regulations.
  • Conduct regular kitchen safety training and inspections.
• Team Leadership and Development:
  • Lead, motivate, and mentor respective staff to foster a positive and productive work environment.
  • Address staff concerns and conflicts promptly and professionally.
• Account Management:
  • Ensure excellent customer satisfaction by maintaining high food and service standards.
  • Address guest feedback and resolve complaints effectively.
  • Proactively speak to guests, users and customers.
  • Lead culinary discussions with Client on menu planning
• Event and Catering Management:
  • Plan and execute catering services for events, ensuring consistency and quality.

Qualifications:

• Proven experience as a Culinary Manager, Sous Chef, or similar role.
• Culinary degree or relevant certification preferred.
• Strong leadership and team management skills.
• Excellent knowledge of culinary techniques and food safety regulations.
• Strong organizational and time-management abilities.
• Ability to work in a fast-paced environment and handle high-pressure situations.

Skills:

• Creativity in menu planning and food presentation.
• Experience in Chinese and International Cuisine.
• Strong communication and interpersonal skills.
• Attention to detail and commitment to quality.
• Proficiency in inventory management and cost control.
• Adaptability and problem-solving skills.

Job Requirements

1. Candidates should have 1 year of experience in administrative or F&B Operation roles.
2. Candidates with experience in F&B Industry will have an added advantage.
3. Proficiency in MS Office is essential.
4. Meticulous in data entry and monitoring status.
5. Possesses strong organisational skills and can work independently with minimum supervision.
6. Customer service oriented, good interpersonal and communication skills.
7. Keen and willing to learn spirit.