Director of Culinary

Fairmont Hotels & Resorts is where the intimate equally coexists with the infinite – an unrivaled portfolio of more than 90 extraordinary hotels where grand moments of life, heartfelt pleasures and personal milestones are celebrated and remembered long after any visit. Since 1907, Fairmont has created magnificent, meaningful and unforgettable hotels, rich with character and deeply connected to the history, culture and community of its destinations – places such as The Plaza in New York City, The Savoy in London, Fairmont San Francisco, Fairmont Banff Springs in Canada, Fairmont Peace Hotel in Shanghai, and Fairmont The Palm in Dubai. Famous for its engaging service, awe-inspiring public spaces, locally inspired cuisine, and iconic bars and lounges, Fairmont also takes great pride in its pioneering approach to hospitality and leadership in sustainability and responsible tourism practices. Fairmont is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries, and a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.   

Job Purpose

The Director of Culinary is responsible for the strategic leadership and operational management of the culinary program. This role involves developing and executing culinary strategies, overseeing kitchen operations, and ensuring the delivery of high-quality food and exceptional dining experiences. The Director of Culinary collaborates with Executive Assistant Manager - Food & Beverage to align culinary offerings with the organization’s goals and vision.

Primary Responsibilities

Business Performance

• Set periodical budget & forecast

• Analyze monthly P&L and month-end reports, identify deviation from business plan goals

• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements

• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing

• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost.

• Oversee the planning and implementation of effective food promotions.

• Work closely with Chief Kitchen Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through.

• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) working closely with hygiene manager.  

• Monitor food standards in each Outlet and Banquet

• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.

• Identify market needs and trends in terms of food menus for both hotel guests and the local market.

• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments

• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them.

• Meet and interact with representatives of the local community and potential guests as required.

• Develop and manage kitchen budgets, including food costs, labor costs, and equipment maintenance.

• Work closely with the General Manager to align culinary offerings with the overall vision and goals of the Hotel.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree
• Interview, select and recruit Senior Culinary team members

• Identify and develop team members with potential

• Conduct performance review with the team

• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

• Prepare payroll and gratuity reports.

• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features

• Be well versed in hotel fire & life safety/emergency procedures

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Higher Corporate  Management of the Company

Main Complexity/Critical issues in the Job

• Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.