Director of Culinary

• Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members.
• Communicates expectations, recognises performance, and produces consistent desired business results.
• Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all Culinary related matters.
• Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy.
• Oversees and manages the daily operations of the kitchen and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel.
• Lead the development of restaurant and menu concepts by keeping an up-to-date knowledge on industry, food and guest profiling trends.
• Develop unique promotional activities to entice the market, maximizing profit-generation opportunities for the hotel.
• Establishes and implement standard operating procedures and guidelines for food purchasing, inventory monitoring and control.
• Responsible for maintenance of profit margins, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis and menu costing.
• Ensure that all menus are constantly updated, paying special attention to seasonal availability.
• Ensure that all menus are calculated correctly to obtain maximum gross profit.
• Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
• Keep informed of VIP and special attention guests reservations and ensure that the preferences are well communicated within the team.
• Hold daily meetings with the Sous-Chefs and Chefs de Parties to ensure smooth running of all kitchen departments.
• Ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
• Ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
• Ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis and menu costing.
• Monitors and ensures that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• Track most saleable items to give feedback to management. Proactively upsell menu items to drive profit generation for the department.
• Check in with guests to ensure satisfaction with each food course and/or beverages.
• Handling complaints and resolving service 'Glitches', keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests' satisfaction.
• Establishes and maintains the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance.
• Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided.
• Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
• Analyze guest feedback from direct feedback, comment card or any online reviews and providing strategic direction to continuously improve overall rating.
• Complies strictly to all departmental operating standards, policies and procedures set by the hotel.
• Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
• Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback.
• Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due.
• Mentor and guide individual team members' growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare.
• Participate in recruitment activities such as interviewing new talents for the departments and succession planning.
• Take ownership of individual's growth and be involved in career progression and succession planning of team members.
• Proactively identify training needs of team members to ensure enhancement and performance improvement.
• Maintain an image of professional senior management to all guests, team members and the hotel.
• Protect the privacy and security of guests and coworkers.

Capella Hotels & Resorts