Cluster Director of Culinary

Planning and Organising:

• To participate in preparation and implementation of the hotel’s strategic plan.
• To plan the yearly food revenue and profit target.
• To work with hotel management over all aspects of kitchen reinvestment.

Operations and Product Quality

• Analyse local-market needs and trends, and then lead the definition of the hotel’s overall Food & Beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests.
• Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Manage the preparation and presentation of food products to ensure quality at all times.
• Monitor and check guest satisfaction.
• Implement procedures to minimise wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards
• Fully support and release staff for Task Force Missions required to support the opening of new Anantara and other MINT properties, and other special events catered by Minor International.

Departmental Leadership

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.
• Liaise with HR over all employee matters including recruitment and interviewing.
• Control payroll and business expenses of the department.
• Manage relationships and contracts with suppliers.
• Support and facilitate staff participation in local, national and international competitions.

Health, Hygiene & Safety

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Chief Engineer regarding maintenance and repairs of equipment and fire equipment.
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic
• Ensure all work areas in the kitchen are kept tidy and clean.

Marketing & Guest Relations

• Attend guest and official functions as a representative of the executive team.