Executive Culinary Director

1 week ago

Darwin city centre, Northern Territory, Australia DCOH Full time

About DCOH

A leading hospitality company in Darwin and the Northern Territory, DCOH operates a portfolio of hotels and venues under the Thyme Hospitality banner.

As a locally owned and operated business, DCOH is committed to supporting the local community through strong buy local policy, partnerships, relationships, and sponsorships with local enterprises.

We strive to contribute to the growth and prosperity of our community through excellence, leadership, and integrity.

About the Role

This position oversees the management of one or multiple kitchen outlets, ensuring efficient operations, high standards, profitability, and reputation in the industry.

An exciting opportunity for a seasoned Sous Chef to elevate their career and take on a leadership position with broader prospects.

Key Responsibilities

  • Culinary Excellence

High-Quality Menu Preparation and Presentation

The Executive Culinary Director ensures the preparation and presentation of all menu items meet guest expectations and property standards.

Seasonal Menu Design and Implementation

Leveraging industry trends, the Head Chef leads seasonal a-la-carte menu design, banquet menu creation, and daily/weekly specials implementation.

Team Leadership and Training

Foster a collaborative kitchen environment promoting open communication during and outside service periods.

Recruit, train, and mentor team members, building a motivated and high-performing kitchen team.

Conduct regular team briefings to align on standards, updates, and feedback.

  • Operational Efficiency

Daily Mise-en-Place Preparation and Stock Control

Oversee daily mise-en-place preparation and stock control to ensure seamless service.

Equipment Care and Resource Optimisation

Manage equipment care, maintaining cleanliness and prolonging lifespan.

Minimise waste and optimise resource usage while ensuring consistent quality.

  • Financial Management

Profit Target Achievement and Budget Support

Achieve profit targets through effective menu costing, food cost control, and inventory management.

Support budgeting and forecasting efforts in collaboration with the management team.

Maintain accurate records of purchases, invoices, and stock levels.

Estimated Salary: $120,000 - $150,000 per annum

  • Guest Experience and Health, Safety, and Compliance

Engaging with Guests and Upholding Hygiene Standards

Actively engage with guests when appropriate to ensure satisfaction and gather feedback.

Lead by example, embodying the principles of hospitality to inspire the team and elevate guest interactions.

Adhere to food safety regulations, maintaining hygiene and cleanliness throughout the kitchen.

Promote workplace health and safety by implementing best practices and addressing risks promptly.

Ensure team members are equipped to perform their duties safely and effectively.

Skill Requirements:

  • Certificate III in Commercial Cookery (minimum qualification) and proven experience as a Head Chef, leading high-performing teams.
  • Strong menu development skills, creating innovative dishes with local and seasonal influences, and keeping up with culinary trends.
  • Expertise in managing food and labour costs, budgeting, stock control, and procurement to meet financial targets.
  • Skilled in mentoring, training, and developing kitchen teams, with experience in rostering, task delegation, and performance coaching.
  • Confident communicator with strong interpersonal and negotiation skills at all business levels.
  • Ability to multitask, manage time efficiently, and adapt in a fast-paced environment, driven by innovation and guest satisfaction.
  • In-depth knowledge of food safety regulations and hotel kitchen operations.
  • Committed to embodying and promoting Accor's Heartist culture and values.

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