Director of Culinary

About the role

The Director of Culinary will lead all culinary operations across the hotel’s dining venues, ensuring exceptional food quality, creativity, and guest satisfaction. This senior position reports to senior hotel management and shapes the culinary vision for a 5‑star luxury property.

Key responsibilities

• Develop and execute the overall culinary strategy and menu concepts for every outlet.
• Lead, mentor and evaluate chefs, cooks and kitchen staff across multiple venues.
• Oversee menu planning, development, recipe engineering and execution.
• Maintain strict compliance with HACCP, food safety and sanitation standards.
• Manage relationships with suppliers to secure quality ingredients.
• Control culinary budgets, food costs and kitchen expenditures.
• Create and enforce culinary policies, procedures and environmental health standards.
• Collaborate with other departments for banquet, event and special project support.
• Stay current on industry trends, new techniques and emerging ingredients.

Required profile

• Bachelor’s degree or diploma in Culinary Arts, Hospitality Management or related field.
• 10–12 years progressive culinary experience, including 3–5 years in a senior leadership role within a 5‑star hotel.
• Proven track record managing multiple F&B outlets, banquets and large‑scale events.
• Experience leading multicultural culinary teams.
• Strong knowledge of menu planning, food costing, purchasing and inventory control.
• Demonstrated ability to meet food‑cost and profitability targets.
• Comprehensive understanding of HACCP, local food regulations and hygiene standards.

Required skills

• Menu planning
• Food costing
• Recipe engineering
• Purchasing
• Inventory control
• HACCP compliance
• Food safety and hygiene