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Director of Culinary

1 month ago

Hamilton Ontario EH, Ontario, Canada Accor Hotels Full time

Company Description

Sofitel Al Hamra Beach Resort

Job Description
  1. Responsible for the direction and coordination of all food preparation and presentation functions carried out in all the kitchens.
  2. Confers with Director of Food & Beverage to design daily restaurant menus based on available food, cost, season and estimated business.
  3. Ensures that all kitchen equipment is in good working order and ensures it is regularly maintained.
  4. Advises Management on replacement of kitchen equipment, fixtures and fittings.
  5. Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
  6. Introduces new cooking methods and recipes in conjunction with the Director of Food & Beverage and General Manager.
  7. Ensure that all the brigade follow the HACCP regulations and monitor regulations in collaboration with the hygiene Manager.
  8. Monitors the training and development of the kitchen team.
  9. To coach each Chef de Cuisine so that they are able to operate independently and creatively within their own profit centers.
  10. To plan and implement effective training programs for the kitchen and consistently maintain discipline following hotel guidelines and local legislation.
  11. To identify and develop young talents within the organization for future potential growth within the group.
  12. Liaises with the Banqueting Manager to ensure that day-to-day banquet requirements are met.
  13. Controls the food cost to budgeted standards, effective menu planning, portion control and minimization of wastage.
  14. Prepares daily market list of perishable goods.
  15. Conduct once a month market survey with Purchasing Manager.
  16. To assist the Purchasing Manager in the cost-effective selection of raw products.
  17. To ensure that each kitchen runs at an acceptable food cost.
  18. To monitor all kitchen-related costs and recommend changes to each of the outlet chefs where appropriate.
  19. To identify market needs and trends in terms of food and the local market.
  20. Introduce new creative ideas for buffet operation and Banquet.
  21. To assist in the development of product specifications for all menus.
  22. Attend all meetings as required by Management.
  23. To co-ordinate the Stewarding requirements of the Kitchens.
  24. Must be an example of the Sofitel Values, Brand Standards, and a champion of appearance and hygiene guidelines.
  25. Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
  26. To establish a rapport with guests maintaining good customer relationship.
  27. To conduct meetings with the Director of Food and Beverage and the Outlet Management teams.
  28. To plan and implement in conjunction with each Outlet Manager and Chef de Cuisine effective food promotion.
  29. Complies with hotel policies and procedures as well as federal legislation.
  30. To attend all meetings as required by Executive Management.
  31. To prepare and participate in the Monthly Objective Review.
  32. To respond to changes in the restaurant function as dictated by the hotel.
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