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As the Director of Culinary, you will lead and oversee the culinary operations, ensuring the highest standards of food quality, creativity, and guest satisfaction. This role involves managing culinary teams, menu development, food safety, and operational excellence.
Key Job Responsibilities:
Develop and execute the culinary strategy and menu offerings for all dining outlets.
Lead and mentor culinary teams, including chefs, cooks, and kitchen teams.
Oversee menu planning, development, and execution, ensuring culinary creativity and innovation.
Maintain strict adherence to food safety and sanitation standards.
Collaborate with food suppliers and vendors to ensure quality and sourcing.
Manage culinary budgets, food costs, and kitchen expenditures.
Create and enforce culinary policies and procedures.
Foster a culture of excellence in culinary techniques and presentation.
Ensure compliance with local, regional, and international culinary standards.
Monitor and evaluate the performance of culinary colleagues and provide feedback.
Collaborate with other departments to support banquet and event culinary needs.
Participate in culinary events, promotions, and special projects.
Stay updated on industry trends, culinary techniques, and emerging ingredients.
Develop and implement training programs for culinary teams.
Ensure consistency in food quality and presentation across all outlets.
Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.
Adhere to the company’s environmental, health, and safety procedures and policies.
Minimum Requirements:
Bachelor’s degree or diploma in Culinary Arts, Hospitality Management, or a related field.
Minimum 10–12 years of progressive culinary experience, including at least 3–5 years in a senior leadership position such as Director of Culinary, or equivalent in 5 star hotel.
Previous experience in similar role in a large 5-star luxury hotel is a must
Strong experience managing multiple F&B outlets, banqueting, and large-scale events.
Proven leadership experience managing and developing large, multicultural culinary teams.
Strong knowledge of menu planning, food costing, recipe engineering, purchasing, and inventory control.
Demonstrated ability to manage culinary budgets and achieve food-cost and profitability targets.
Comprehensive knowledge of HACCP, food safety, hygiene, and local regulatory requirements.
Strong understanding of current culinary trends, international cuisines, and contemporary presentation standards.
Proven track record in maintaining high guest satisfaction and quality standards.
Excellent communication, leadership, organizational, and problem-solving skills.
Strong commercial awareness with the ability to balance food quality, guest expectations, and profitability.
Proficiency in English; additional languages are an advantage.