Culinary Expert

The role of a culinary expert involves overseeing the preparation and presentation of menu items to ensure they meet the required standards. Key responsibilities include checking event orders, preparing mise-en-place, supervising staff, and maintaining high levels of service.

• Ensure all menu items are prepared according to the required standards.
• Supervise the preparation of mise-en-place for all event orders.
• Oversee the work of junior staff members to maintain high standards of service.
• Work closely with stewarding staff to maintain cleanliness and hygiene in the work areas.
• Coordinate with the butcher to ensure food items needed for buffets, functions, etc., are prepared accordingly.
• Double-check all areas of responsibility to ensure everything is done properly.
• Assist in briefing staff on improving working methods.
• Carry out reasonable duties as requested by the department head.
• Maintain a spirit of cooperation among staff members.
• Report for duty on time, clean and tidy, wearing the correct uniform and name badge, and ensure attendance records are signed both at the beginning and end of shifts.
• Train, develop, guide, and motivate colleagues.
• Assist other departments when required.
• Attend departmental communication meetings and training sessions, and operate in line with instructions received.
• Be responsible for maintaining a clean and tidy working area.
• Be aware of activities and events operating within the hotel to promote and maximize sales.
• Suggest means and ways of reducing costs without affecting quality and standard.
• Ensure energy and water saving.
• Report maintenance defects to an immediate supervisor or engineering department.
• Operate equipment in accordance with operating guidelines.
• Have full knowledge of hotel safety and emergency procedures.
• Comply with statutory and legal requirements for fire, health, and safety, hygiene, licensing, and employment.
• Be aware of local customs.
• Adhere to hotel rules at all times.
• Support hotel environmental projects.
• Minimum 3-4 years of experience in a hotel or fine-dining kitchen.
• Expertise in a particular cuisine (hot/cold/kitchen).
• Knowledge of food safety and hygiene standards.
• Ability to work under pressure and lead junior staff.
• High school diploma; culinary certificate preferred.

Requirements:

• Extensive culinary experience in a hotel or fine-dining kitchen environment.
• Strong expertise in a specific cuisine type.
• Excellent knowledge of food safety and hygiene standards.
• Ability to work efficiently under pressure and lead a team.
• Desirable: culinary certificate or equivalent qualification.

Benefits:

• Opportunity to work in a fast-paced and dynamic culinary environment.
• Chance to develop skills and expertise in a specific cuisine type.
• Collaborative and supportive team environment.
• Continuous learning and development opportunities.