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Executive Culinary Director
hace 1 mes
The Executive Culinary Director at Sircle Collection is responsible for leading the culinary team and ensuring the preparation of exceptional dishes that delight guests. This role requires a strong leader who can maintain the highest standards of quality and provide timely service.
The ideal candidate will have expertise in advanced culinary techniques and kitchen management, with a focus on operational efficiency and gastronomic creativity. They will be responsible for planning, supervising, and executing menus, contributing to the success and reputation of the hotel.
The Executive Culinary Director will be an effective leader who can coordinate the team, handle multiple tasks at the same time, and propose continuous improvements to maintain customer satisfaction.
Responsibilities:
- Organise workstations with all ingredients and kitchen equipment.
- Cook the dishes and quantities based on the daily work order.
- Maintain production processes and report changes and new proposals to colleagues in the kitchen and dining room.
- Place the relevant orders, in order to have the necessary products available for each service.
- Promote customer satisfaction and loyalty through the correct management of the production and delivery of dishes during the service and guaranteeing the excellent preparation of recipes and dishes, ensuring quality at all times.
- Register, on a daily basis, all the raw materials used, in order to guarantee their optimal replenishment.
- Manage, appropriately, any request and/or complaint that arrives from the customer, communicating it to the Executive Chef, promoting the necessary actions that may be required and following up accordingly.
- Maintain the concepts of each point of sale and/or service, complying, at all times, with those that cannot be waived and ensuring their maintenance over time.
- Provide the desired service in their batch, based on the defined standards and procedures, and in due time and form.
- Maintain the cleanliness and orderliness of the processing areas, chambers and warehouses.
- Supervise, participate and comply at all times with hygiene regulations and standards (HACCP).
- Comply, at all times, with the quality standards and processes defined in the department.
- Close the shift properly, leaving the area clean and in good condition and informing the person in charge of any outstanding issues.
- Lead the team in the daily preparation of staff meals to the highest standards.
- Communicate weekly menus and allergens with human resources
