Manage the culinary operations of the Client Centre's, Office Pantry/ Work Cafe Services and other LOB meeting rooms for JPM in Australia & New Zealand. The position ensures all events, meetings and offerings involving culinary experiences meet the highest standard of service to all JPM internal and external clients. Assists the VP Amenity Services and Dining Manager in overseeing the culinary event planning, operations and execution processes. Ensures all JPM policies, procedures and codes of conduct are adhered to and observed. Delivering all services within 'Our Business Principles'. Developing and implementing strategies delivering products and services to meet or exceed the needs and expectations of all JPM internal and external clients.
**Responsibilities:
- Manage culinary operations delivering immaculate first-class service by developing and implementing local and global operating standards, work aids and guidelines.
- Demonstrates business and management principles involved in strategic planning, resource allocation, production methods, and coordination of resources.
- Food menu development, planning, approvals and tastings
- Estimation of daily production needs on a weekly basis and communication of production needs to culinary personnel daily.
- Presence and on-site support for all planned events; work flexibly to ensure coverage of these.
- Provide expert support to ensure the complete success of each program/meeting/event. Be key contact for all culinary matters concerning event quoting, preparation, execution and post event follow up.
- Implement solutions based on surveyed host/client experience feedback. Prompt and professional response to complaints and feedback for improvement.
- Actively use EMS (Event Management System) to ensure adequate resources, services, hardware and business continuity at all times.
- Compliant (applicable industry award) rostering and scheduling of all direct reports and contractors based on business levels, productivity targets and budgets.
- Support executing Loss Prevention strategies and to follow Health, Safety & Risk Management processes.
- Actively engage in providing feedback and updates on all operational, strategic, financial, and personnel matters.
- Determine how culinary offerings should be presented and create decorative food displays.
- Manage Food Safety and Hygiene within Amenity Services culinary operations and be an expert for the entire Amenity Services team in Allergy Management.
- Operate and maintain effective purchasing, receiving and food storage standards.
- Drive food and product quality standards in line with Diversity & Inclusion, and ESG standards.
- Procurement and purchasing of all equipment and supplies within culinary, within budgets and through the approved channels.
- Responsibility for all internal and external audit outcomes within culinary.
**Business Results
- Meet and improve upon agreed Amenity Services budget.
- Implement strategies to increase utilization year on year.
- Assist in meeting planning processes involving culinary, including pre-con and post-con meetings. Provide consultative services for high-level or unusual events.
- Deliver against annual goals and priorities for culinary operations.
- Active role in on-boarding best vendors for services and products required - in line with the firms strategy
- Maintain productivity targets
- Ensure all purchasing/ sourcing decisions follow sustainability/ESG framework.
**Client / Customer Focus
- Ensure all clients are served on time, delivering the menu items booked, presented in the best possible way, maintaining all Food Safety and Hygiene requirements.
- Drive innovation and implement ideas to enhance the culinary experience - deliver food programs in line with current high street trends and liaise with clients to consistently meet and exceed client expectations.
- Constantly evolve and enhance services, offerings, and processes to ensure agile, on-trend and efficient operations. Implement tangible service improvements.
- Practice active communications with Dining Manager, Client Centre reception and all involved in culinary experiences.
- Actively manage changing event schedules, last minute requirements and display a 'above & beyond' approach to any challenge.
- Change menus according to the agreed schedules and follow a stakeholder focused approval process.
**Teamwork/Leadership
- Assist with managing, developing and coaching of all team members within culinary operations.
- Maintain a positive and professional poise, in line with 'Business Principles' throughout all dealings and demonstrate leadership when dealing with colleagues, peers, vendor personnel and more senior colleagues.
- Set an example and ensure standards are achieved in terms of personal presentation and grooming, present a polished image, following guidelines without exception.
- Manage and maintain relationships with the Corporate Events team and internal clients, along with vendors, caterers,