Culinary Development Director

Job Description

Directly responsible for the creation, development and implementation of standardized andconsistent culinary standards across all F&B operations of Gastronomica. Responsible forconcept innovation, as well as process development and improvements relating to conceptinnovation, kitchen design, menu enhancement and pre-opening of new restaurants.Responsibilities:? Accountable for the creativity and execution of all menu items across all brands? As a member of the Culinary Committee, works in partnership with the Culinary OperationsDirector and Senior Management in the creation, innovation, development and execution ofnew F&B concepts. Develops a Brand Strategy in conjunction with the Brand Manager, todefine key objectives and performance metrics to ensure the standardization and consistentadherence to brand standards? Continually research and gain insights into current and new trends within the Food andBeverage industry, including the evolution of cooking practices of traditional cuisines i.e.Italian, Indian, Asian etc. Identify new cooking methodologies and techniques and proposerecommendations for implementation and evaluation? Continually seek to innovate new culinary practices including food presentation e.g. crockery? Planning and execution of culinary theatrics and display of chefs? skills? Responsible for the visual merchandising of the kitchen equipment? Maintain ongoing awareness of competitor brands and market conditions through a varietyof channels including attendance at relevant culinary events? Support with vendor sourcing, identification and development? Contribute to the maintenance and improvement of the Total Dining Experience (TDE)principles and development process? Provide the strategic direction for sales, operations and promotions? Responsible for the development of new concepts by creating and introducing new menus? Define the appropriate quality of raw materials / ingredients specifications and identifyappropriate sourcing channels? Collaborate cross functionally to maximize the efficient operation of the organization? Focus on revenue enhancement, through menu analysis, creation and development of newmenu items and improvement of the existing offering? Lead existing teams and drive efforts to recruit and onboard new talent to increase theorganization?s excellence and capability? Recruit, train, build and lead the team. Define a clear career path and succession plan for keycritical positions within each restaurant and deliver associated development training.Participate in the hiring of new team members in accordance with predefined selectioncriteria? Develop and coach employees to meet staffing and succession planning needs to operateeffectively. If applicable, supervise and/or direct orientation, on-the-job training, in-servicetraining and continual education programs? Lead change through the application of industry transition practices and define the resourcesand support required to implement such change? Actively support with all pre-opening restaurant activities in accordance with the predefinedgrowth planManagement / Leadership Qualities:? Possess a positive attitude and a willingness to learn. Must be enthusiastic enough to absorband innovate, study new cuisines and concepts and provide recommendations forimprovement? Effective people management skills and team development? Ability to work collaboratively, cross functionally and to lead by example with confidence andenergy. To act as a senior level ambassador of the Company at a strategic level? Possess the ability to constructively challenge the status quo and introduce creative andinnovative recommendations? Possess the ability to create, innovate and execute with excellence? Ability to plan & promote the menus for each aspect of the restaurant group

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