Director of Culinary - Conrad Maldives Rangali — Hilton · Maldives, Maldives

Details stated in the listing

Listed location

Maldives

Job description

Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As a Director of Culinary , and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. The Director of Culinary is responsible for all kitchen including food purchasing, preparation and maintenance of quality, standards, sanitation and cleanliness, training team member’s methods of cooking and preparation, plate presentation, portion and cost control. In collaboration with the Director of Food and Beverage, set the overall strategy for the resort’s Food and Beverage offerings and delivery. Lead the kitchen team in all areas such as team member hiring and development, marketing and business planning, menu engineering, and expense planning. As a Director of Culinary, you’re not just responsible for the overall vision, strategy, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Requirements

• At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact. In addition, this role requires the following minimum qualifications: Bachelor’s Degrees in Culinary Arts, Food Service Management, or Hospitality Management 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards Work experience in a similar capacity with international chain hotels Creating an overall vision and plan for the restaurant Designing innovative restaurant menus to suit the theme of the restaurant Designing new dishes to fit the menu and keeping customers returning to try new dishes Developing menus and item pricing Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date Keeping the kitchen fully equipped with all the tools and inventory Ensuring that the quality of food is consistently high and that hygiene standards are exceeded Organising, employing, training new staff and motivating staff in the kitchen and on the restaurant floor Organising budgets and finances for the kitchen

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