Director of Culinary Operations 餐饮出品总监

The Executive Chef is the strategic leader and creative force behind all culinary operations within the hotel. This role is responsible for the complete gastronomic journey across multiple outlets, including fine-dining restaurants, casual dining, banquet & event catering, in-room dining, and lounges. The successful candidate will be a culinary artist, a savvy business leader, and an inspiring mentor. They will uphold the highest standards of quality, innovation, and consistency while driving profitability and enhancing the hotel's culinary prestige.
1. Culinary Leadership & Innovation:
· Conceive, develop, and execute innovative menus that reflect luxury, seasonality, and global trends while aligning with the hotel's brand identity.
· Maintain the highest standards of food quality, presentation, and taste across all outlets.
· Spearhead the creation of unique culinary concepts and signature dishes that become market differentiators.
· Ensure consistent execution of all recipes, plating guidelines, and portion controls.
2. Operational & Financial Management:
· Own the entire culinary P manage food cost, labor cost, and overall kitchen profitability through rigorous budgeting, forecasting, and cost-control measures.
· Oversee efficient kitchen operations, workflow, and staffing schedules to maximize productivity.
· Manage inventory, purchasing, and supplier relationships, negotiating with premium vendors to secure the finest ingredients while ensuring cost-effectiveness.
· Implement and uphold stringent health, safety, and sanitation standards (HACCP) throughout all kitchen facilities.
3. Team Leadership & Development:
· Recruit, train, mentor, and lead a large, diverse team of culinary professionals, including Sous Chefs, Chef de Cuisines, and line staff.
· Foster a culture of excellence, creativity, continuous learning, and collaboration.
· Conduct performance reviews, provide constructive feedback, and develop clear career paths for high-potential team members.
· Promote a positive, respectful, and safe working environment.
4. Guest Experience & Reputation:
· Interact with guests to receive feedback, build relationships, and curate personalized culinary experiences (e.g., VIP amenities, bespoke tasting menus).
· Resolve any culinary-related guest concerns promptly and diplomatically.
· Act as the public face of the hotel's culinary brand through media appearances, culinary events, and promotional activities.
· Ensure the culinary team delivers a seamless and memorable experience that exceeds guest expectations.
5. Collaboration & Strategy:
· Work closely with the Director of F&B, General Manager, and Sales & Marketing team to develop strategic plans, promotions, and event concepts.
· Collaborate with restaurant management and banquet teams to ensure flawless service delivery.
· Partner with the stewarding department to maintain equipment and uphold sanitation standards.