Director of Culinary
Job Description
Job description / Role
Hotel Overview:
Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Little Miss India, Frevo – Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Willow Stream Spa and the Fairmont Falcons Kids' Club.
Director of Culinary
Directly reporting to the Director of Operations, the Director of Culinary is the leader in charge of everything that goes out of the kitchen and maintains full control of the kitchen staff at all times. The ultimate goal of this position is to ensure that quality culinary dishes are being served on an efficient schedule to boost a restaurant's overall profitability. This position is also responsible for maximizing the productivity of kitchen staff, including chefs, cooks, culinary assistants, apprentices, sous chefs, and even dishwashers. The Director of Culinary is given the responsibility of resolving any problems efficiently to serve exceptional cuisine.
Summary of Responsibilities:
– Develops new recipes, planning menus, hiring or training food preparation workers.
– Maintains an inventory of food supplies, following a food budget approving purchase orders.
– Checking the freshness of food, coordinating the activities of cooks and determining the best presentation of food
– Ensuring quality of each meal, inspecting kitchen equipment for cleanliness, and monitoring sanitation policies.
– Overseeing the daily operations of a kitchen.
– To be demanding and critical when it comes to departmental standards.
– Ensuring that all departmental operations manuals are prepared and updated annually.
– To conduct departmental meetings.
– To keep and so safeguard all contracts and financial documents in partnership with Finance.
– To identify training needs and plan training programs for the ambassadors.
– To interview, hire and select candidates
– To ensure that the departmental ambassadors are multi skilled and have the necessary skills to perform their duties and maximum efficiency, through consistent training in accordance with the annual Training plan.
– To assist in the training of subordinates as part of the effort to build an efficient team and to be able to take an active interest in their individual development and welfare.
– To supervise the ambassadors within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department Operations Manual.
– To conduct staff yearly performance appraisal.
– Be sure that all HACCP rules are implemented, and followed by the team
– Works closely with the Cluster Hygiene Manager to ensure food safety
– Works closely with the Purchasing Team to ensure quality in the suppliers and standards are followed.
