Lead a culinary program at a luxury resort, overseeing kitchen operations and crafting menus that reflect seasonal cuisine.
Key Responsibilities:
* Develop menus highlighting local ingredients.
* Create dishes catering to various dietary needs.
* Stay current with culinary trends.
* Oversee daily operations of culinary outlets, including fine dining and banquet services.
* Maintain high food quality, safety, and cleanliness standards.
* Manage inventory, purchasing, and cost control effectively.
* Lead, train, and inspire a talented culinary team.
* Set clear performance expectations and provide feedback and coaching.
* Foster a culture of professionalism, collaboration, and creativity in the kitchen.
* Plan and execute banquets, weddings, and private events with precision.
* Collaborate with sales and events teams to create tailored menus.