Culinary Director, Kampong Ubi

Oversee all culinary operations and culinary teams. Develop and implement innovative menus and recipes. Ensure the highest standards of food quality and presentation. Design, manage and own the overall culinary experience, not just the offerings. Drive culinary innovation, excellence and quality standards. Drive and find newer streams of revenue basis needs and opportunity in the business. Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction. Identify menu trends and potential category gaps. Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate. Accountable for sustainability through the food development. Sourcing compliance: ensuring units are following the RA purchasing guidelines. Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences. Empower, inspire and support the team or colleagues and suppliers to deliver a great service through training, coaching, development and feedback. Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations. Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback. Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies. Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met Set an expectation of hospitality that is friendly and engaging. Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments. Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes. Ensure that all hiring and training standards are met and documented for direct hires. Partner with Food Safety and Workplace Safety managers to train and develop the safety programs. To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs. Prepare and participate in presentations and menu mobilizations in new and existing client. Work with leaders to bring ideas to life. Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available. Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites. Conduct regular unit audits and reports results, insights and timely solutions. Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region's talent as well as APT. Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards. Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations. Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity. Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests. Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.