The Chief Culinary Officer will serve as the culinary visionary and leader for the Zouk Group, providing ongoing culinary innovation and strategic development for the culinary teams. This position will be responsible for shaping and executing the culinary strategy, concept development, menu creation, and overall culinary operations. Additionally, this role will have overall accountability for defining Zouk’s culinary program, setting culinary standards, overseeing team training, ensuring compliance, achieving profitability, and demonstrating our business values. Finally, this role will drive new culinary programs for Zouk and will stay current (and ahead) of any new trends in the industry.
Key Responsibilities:
- Develop and articulate a culinary vision and strategy aligned with the company's brand and objectives.
- Drive innovation and creativity in culinary offerings, reflecting market trends and customer preferences.
- Oversee all aspects of culinary operations, including kitchen management, food production, and quality control.
- Establish and enforce standard operating procedures to ensure consistency and efficiency.
- Recruit, develop, and lead a high-performing culinary team, providing mentorship and guidance to chefs and kitchen staff.
- Foster a culture of creativity, collaboration, and excellence within the culinary department.
- Establish and maintain relationships with suppliers, ensuring high-quality, fresh, and sustainable ingredients.
- Negotiate contracts and manage vendor performance to optimize procurement.
- Ensure compliance with all relevant health and safety regulations, as well as food safety standards.
- Develop and manage culinary budgets, monitor costs, and implement cost-effective practices without compromising quality.
- Achieve financial goals and objectives to meet positive EBITA.
- Identify opportunities for cost savings while maintaining culinary excellence.
- Collaborate with other departments to enhance the overall guest experience through exceptional culinary offerings.
- Gather and analyze guest feedback to drive menu improvements and culinary enhancements.
Qualifications & requirements:
- Certification from a recognized culinary institution, Bachelor's degree in Culinary Arts, hospitality Management, or a related field.
- Proven track record of culinary excellence, including the distinguished achievement of earning Michelin stars, showcasing a mastery of culinary artistry and a commitment to delivering exceptional dining experiences.
- Proven experience as an Executive Chef or in a senior culinary leadership role for minimum 7 years.
- Demonstrated success in menu development, culinary innovation, and operations management.
- High level culinary and kitchen management experience in a multi-unit environment in high volume culinary operations.
- Strong leadership, communication, and team-building skills.
- Knowledge of food safety and sanitation regulations in Singapore.
