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Executive Chef
3 weeks ago
Elevate the culinary journey at W Sydney's conference and event operations as a talented Culinary Operations Manager.
Key Responsibilities:- Oversee all culinary operations, ensuring exceptional food quality, presentation, and service for conference and event spaces.
- Manage BEO process including menu development, pricing, tracking, and ordering to meet client needs and brand standards.
- Ensure efficient kitchen operations, including inventory control, cost management, and compliance with health regulations.
- Design and implement creative, seasonal, and tailored menus that align with client requirements and the hotel's brand identity.
- Lead, train, and inspire a team of chefs and kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement.
- Assess staffing needs based on event schedules and business forecasts, ensuring optimal team coverage and recruitment of new talent when needed.
- Communicate and uphold safety procedures, detailing protocol codes, ensuring staff understanding of safety protocols, monitoring processes and procedures related to safety.
- Enhance service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when required.
- Collaborate with other departments and clients to customize culinary offerings and ensure a seamless guest experience.
- 6-8 years' experience in the culinary industry, with at least 2 years in a senior leadership role within luxury hotels, high-end catering, or large-scale event venues.
- Proven experience in managing conference and event culinary operations, including menu planning and execution for diverse event formats.
- High school diploma or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major.
- Strong understanding of food safety standards, HACCP, and local health regulations, ensuring sanitation and food standards are achieved.
- Excellent communication and interpersonal skills, with the ability to collaborate across departments and engage with clients.
- Ability to thrive in a fast-paced, high-pressure environment, managing multiple events and priorities simultaneously.
- Exceptional leadership and team-building skills, with a track record of hiring, mentoring, and developing high-performing culinary teams.
- Strong financial acumen, including experience managing food costs and labor budgets.
