The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
Drive overall restaurant profitability
Ensure all kitchen processes comply with Government regulation standards
Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
Manage food quality and food costs within budget guidelines
Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
Ensure that SOPs are created and executed in all culinary operations
Ensure quality food products are produced in line with goals designated by Management
Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
Monitor quality of raw and cooked foods to ensure that standards are met
Create Unique Selling Points (USP) for each of the varied outlets in TAC
Conduct food tasting regularly to ensure quality food products are produced
Oversee annual budgets and review sales and food costs to achieve budgetary goals
Estimate food consumption to schedule purchase and requisition of raw materials
Implement guidelines and control procedures for procurement and receiving areas
Maintain good knowledge of industry trends and changes
Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
Ensure cooperative and professional rapport is maintained with all external parties
Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
Degree/Diploma/Certification in Culinary or Management
20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
Good knowledge in accounting and calculation of food costs
Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
Ability to work all shifts, including weekends and Public Holidays