Culinary Operations Manager
2 days ago
At Travel + Leisure Co., we strive to put the world on vacation. Our mission is clear: to provide unparalleled culinary experiences that leave a lasting impression on our guests. As the Chef de Partie, you will play a pivotal role in bringing this vision to life.
About the RoleThis is an exciting opportunity to join our team at Club Wyndham Port Douglas, where you will be responsible for managing the day-to-day operations of the kitchen. Your expertise will be essential in planning and designing menus that not only meet but exceed our financial goals while delighting our discerning guests.
Your Key Responsibilities- Food Safety and Hygiene: Place paramount importance on maintaining the highest standards of food safety and hygiene, adhering to the HACCP principles and local guidelines for catering establishments.
- Menu Development: Collaborate with the culinary team to design and implement menus that showcase creativity, diversity, and appeal to a wide range of palates.
- Staff Management: Lead and motivate your team to deliver exceptional service and maintain a clean, efficient, and organized kitchen environment.
- Innovation and Growth: Strive to stay up-to-date with industry trends, techniques, and innovations, continuously improving our culinary offerings and enhancing the guest experience.
- Kitchen Stock and Inventory: Effectively manage kitchen stock and inventory levels, minimizing waste and optimizing ordering procedures.
We are proud to offer a competitive salary package, including a gross annual salary of $70,564.00, plus superannuation. In addition, you will have access to professional development funding, discounted hotel stays across Australia, Fiji, and New Zealand, and subsidised private health cover.*
To be successful in this role, you will need relevant trade qualifications, previous experience in a hotel or resort environment, a passion for delivering exceptional guest experiences, and an adaptive mindset to drive quality and innovation in the kitchen.
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