Culinary has never been more important in a hotel, as a point of differentiation and also as an additional revenue stream, attracting clientele who aren’t staying at the hotel as a guest.

Culinary encompasses all the tasks involved with preparing, cooking and presenting food; whether it’s for an a la carte menu, degustation, room service, event, buffet or high tea.

Culinary personnel are often responsible for:

  • Menu planning and development
  • Recipe creation
  • Food and supply ordering
  • Food preparation
  • Maintaining quality assurance
  • Coordination of kitchen staff