Job summary
The Director of Culinary is responsible and accountable for leading the overall culinary and Food & Beverage functions of the resort which include but are not limited to: Auditing of systems, establishing and maintaining food quality & safety standards, overseeing the development, implementation, and execution of new menu items, ensuring recipe adherence & consistency across all brands, and developing culinary training material.
The Director of Culinary is also responsible for the Food and Beverage Division, and to ensure that all the outlets and events operate successfully, in accordance with the standard of the hotel and are individually profitable.
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