Director of Culinary

The Director of Culinary at Hyde Melbourne Place is responsible for leading and overseeing all culinary operations, including Mid Air, Events, and In-Room Dining. The role entails driving the creation and execution of innovative menus, mentoring kitchen staff, managing kitchen financials, and ensuring compliance with health and safety regulations, among other responsibilities.

Candidates applying for the Director of Culinary position must have proven experience as an Executive Chef or similar role in a high-volume, multi-outlet hospitality environment. Strong leadership skills, creativity in menu development, financial acumen, and exceptional organizational skills are also key qualifications.

The Director of Culinary can significantly enhance guest experiences at Hyde Melbourne Place by creating innovative and memorable dining options, collaborating with stakeholders for event activations, and fostering a high-performing culinary team that passionately delivers exceptional service.

The Director of Culinary oversees the culinary operations for several venues within Hyde Melbourne Place, including the restaurant Mid Air, various event spaces, and the In-Room Dining service, ensuring each outlet aligns with the hotel's culinary vision and brand identity.

At Hyde Melbourne Place, the culture prioritizes creativity, collaboration, and excellence. The Director of Culinary is expected to inspire a dynamic kitchen team, cultivate a positive work environment, and drive innovative culinary practices that align with both the hotel's ethos and Melbourne's vibrant food scene.

When approaching menu development, I stay informed on the latest food trends and customer preferences. I conduct market research, experiment with seasonal ingredients, and involve my kitchen team in brainstorming sessions to develop unique dishes that resonate with our guests.

My leadership style is collaborative and supportive. I believe in fostering an environment where team members feel empowered to share their ideas. I regularly hold one-on-one meetings to discuss career goals and provide mentorship, which helps to build a motivated and high-performing team.

Effective kitchen finance management involves closely monitoring food and labor costs, analyzing supplier contracts, and conducting regular budget reviews. I implement cost-effective practices without compromising quality to ensure we stay within our financial targets.

To remain competitive, I continuously evaluate market trends, attend culinary workshops, and network with industry professionals. I also prioritize innovation within the kitchen, encouraging my team to experiment with new techniques and flavors to keep our offerings fresh.

I ensure compliance by conducting regular training sessions and audits within the kitchen to reinforce best practices. It’s vital to create a culture where safety is prioritized and all team members are aware of current health regulations and hygiene standards.

In a previous role, we faced unexpected staff shortages during a busy event. I took immediate action to allocate resources effectively, adjusted menu offerings, and personally stepped in to assist the team. This not only ensured the event went smoothly but also reinforced the importance of teamwork under pressure.

The unique culinary experience at Hyde Melbourne Place is defined by our commitment to local, seasonal ingredients, innovative menu designs, and the exceptional ambiance of our venues. Coupled with our team's passion for hospitality, we deliver an unforgettable dining experience.

Mentoring involves providing regular feedback, setting clear development goals, and offering opportunities for skill enhancement. I encourage my team to attend culinary classes and workshops while also providing a platform to experiment and present their ideas in the kitchen.

Flexibility is key in this industry. I regularly analyze occupancy forecasts and adapt our staffing and menu options accordingly. Quick communication with my team and stakeholders allows us to pivot smoothly without compromising service quality.

Sustainability is central to my culinary vision. I emphasize local sourcing, seasonal ingredients, and minimizing food waste in our practices. Partnering with farmers and sustainable suppliers not only enhances our menus but also contributes to the community and environment.