JOB OVERVIEW

Responsibilities:

• Accountable for the creativity and execution of all menu items across all brands
• As a member of the Culinary Committee, works in partnership with the Culinary Operations Director and Senior Management in the creation, innovation, development and execution of new F&B concepts. Develops a Brand Strategy in conjunction with the Brand Manager, to define key objectives and performance metrics to ensure the standardization and consistent adherence to brand standards
• Continually research and gain insights into current and new trends within the Food and Beverage industry, including the evolution of cooking practices of traditional cuisines i.e. Italian, Indian, Asian etc. Identify new cooking methodologies and techniques and propose recommendations for implementation and evaluation
• Continually seek to innovate new culinary practices including food presentation e.g. crockery
• Planning and execution of culinary theatrics and display of chefs’ skills
• Responsible for the visual merchandising of the kitchen equipment
• Maintain ongoing awareness of competitor brands and market conditions through a variety of channels including attendance at relevant culinary events
• Support with vendor sourcing, identification and development
• Contribute to the maintenance and improvement of the Total Dining Experience (TDE) principles and development process
• Provide the strategic direction for sales, operations and promotions
• Responsible for the development of new concepts by creating and introducing new menus
• Define the appropriate quality of raw materials / ingredients specifications and identify appropriate sourcing channels
• Collaborate cross functionally to maximize the efficient operation of the organization
• Focus on revenue enhancement, through menu analysis, creation and development of new menu items and improvement of the existing offering
• Lead existing teams and drive efforts to recruit and onboard new talent to increase the organization’s excellence and capability
• Recruit, train, build and lead the team. Define a clear career path and succession plan for key critical positions within each restaurant and deliver associated development training. Participate in the hiring of new team members in accordance with predefined selection criteria
• Develop and coach employees to meet staffing and succession planning needs to operate effectively. If applicable, supervise and/or direct orientation, on-the-job training, in-service training and continual education programs
• Lead change through the application of industry transition practices and define the resources and support required to implement such change
• Actively support with all pre-opening restaurant activities in accordance with the predefined growth plan