Head of Culinary

Roles & Responsibilities The position of the Head of Culinary for The American Club (hereinafter referred to as TAC) is to oversee and direct the culinary and hygiene operations in TAC, aimed at driving optimal operational performance in Food & Beverage while ensuring that financial objectives are being achieved. As the Head of Culinary, you will be responsible for performing the following tasks to the highest standard: Culinary Operations Management Drive overall outlets profitability. Ensure all Culinary processes comply with government regulated standards. Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies. Manage food quality and costs with within budget guidelines. Conduct training session for culinary team members to enhance their skills and knowledge on the menu. Ensure that SOPs are developed and put in place for all culinary operations. Ensure quality food products are produced in line with goals designated by Management. Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs. Monitor the quality of raw and cooked food to ensure that standards are met. Create Unique Selling Points (USP) for each of the varied outlets in the Club. Conduct food tasting regularly to ensure production of quality food products. Oversee annual budgets and review sales and food costs to achieve budget goals. Monitor operational trend and optimize plan to schedule purchase and requisition of raw materials. Implement guidelines and control procedures for procurement and receiving areas. Maintain good knowledge of industry trends and changes. Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests. Work with facilities management to ensure adequate preventive maintenance programs are being put in place to keep kitchen equipment in good working condition and maximizing their lifespan. Resolve guests feedback in a prompt, courteous and professional manner with proper documentation and resolutions. Ensure collaboration and rapport is maintained with all external parties Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils. Workplace Safety, Hygiene and Sanitization Management Oversee hygiene team to ensure hygiene guidelines are strictly adhered to, by providing training on hygiene standards and performing regular inspections. Oversee stewarding team to provide equipment checks, update cleaning schedules and project status while ensuring that health, safety and sanitization regulations are being complied with. Ensure compliance of local regulations pertaining to food and refuse transportation around kitchens and service corridors. Chair Workplace Safety Committee for Food & Beverage and ensure that workplace safety policies are strictly adhered to. Requirements Degree / Diploma / Certification in Culinary or Management Preferably with minimum 10 years of experience in managing 5-star hotels / resorts and involved in huge culinary operations (catering to more than 500 pax) in the United States of America. Possess comprehensive and diverse culinary background to cope with large diverse Food & Beverage set-up. Knowledge of Asian and Western cuisines with dynamic understanding of latest culinary concepts. Possess financial acumen in managing food cost as well as planning for full year forecast and budget. Tell employers what skills you have RecipesFood SafetyCookingAnnual BudgetsWorkplace SafetyFood QualityOperations ManagementFinancial AcumenHACCPFacilities Management