· Lead all culinary operations for Bacchus Restaurant & Lounge, banquets, special events and In-Room Dining, ensuring a consistently exceptional culinary experience across all outlets.
· Set, maintain and continuously elevate standards for food quality, presentation, creativity and kitchen execution, in keeping with the expectations of a luxury hotel and fine-dining restaurant.
· Develop distinctive seasonal menus that showcase exceptional ingredients, strong technique and a refined European culinary identity, while continuing to evolve the culinary positioning of Bacchus.
· Lead from the kitchen with a highly visible, hands-on approach, actively participating in preparation, service, menu development and quality control.
· Inspire, mentor and develop the culinary brigade, fostering a positive, respectful and high-performing environment.
· Recruit, train and retain talented culinary professionals while building a strong culture of teamwork, accountability and continuous improvement.
· Manage food and labour costs, purchasing, inventory and scheduling while consistently achieving departmental budgets and financial KPIs without compromising quality.
· Build strong relationships with suppliers and producers to source exceptional ingredients and ensure consistency, quality and value.
· Lead menu tastings, special events and culinary presentations, collaborating closely with the Managing Director, Hotel Manager and Food & Beverage Management.
· Work collaboratively within the Wedgewood culinary community and participate in opportunities to collaborate with renowned Relais & Châteaux chefs.
· Actively engage with guests when appropriate and proactively address feedback or service challenges with professionalism and a solution-oriented approach.
· Ensure full compliance with food safety, health and safety requirements and all Wedgewood Hotel & Spa standards.
· Maintain a strong leadership presence during key service periods and be available to work evenings, weekends, holidays and peak periods as required.