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Culinary Director

Confidential
Doha, QAT
Full Time
Director
Onsite
1 months ago
Culinary LeadershipMenu DevelopmentCost ControlHACCPFood SafetyProcurement
Free

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Culinary LeadershipMenu DevelopmentCost Control
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Role Overview

  • The Director of Culinary is responsible for the overall strategic, operational, and financial leadership of all culinary functions across the company’s hospitality section.
  • This includes outlet operations, events & catering, and collaborations & development initiatives.
  • The role ensures the highest standards of culinary excellence, consistency, cost control, hygiene, and innovation.

Key Responsibilities

  • Lead and oversee all culinary operations across 2 main restaurants, pastry production, events & catering, collaborations & expansions.
  • Ensure consistency in quality, presentation, and guest experience across all outlets.
  • Drive menu development, seasonality, and innovation across concepts.
  • Direct management and oversight of Executive Chef, Head Chef, Executive Pastry Chef, Executive Sous Chef – Events & Catering, Executive Chef – Events & Development.
  • Define clear KPIs, performance standards, and development plans; conduct regular performance reviews and coaching sessions.
  • Oversee execution of all catering, high profile events, and external activations.
  • Lead culinary direction for partner chef initiatives, stall concepts, pop ups, product development, and retail opportunities.
  • Ensure full compliance with local regulations and internal standards in collaboration with the Hygiene Manager.
  • Lead implementation of HACCP and food safety protocols across all kitchens.
  • Oversee culinary procurement strategy, cost efficiency, supplier quality, and consistency.
  • Accountable for food cost targets, labor efficiency, and contribution to overall outlet profitability.
  • Act as key culinary liaison with internal leadership and external partners.

Experience & Qualifications

  • Minimum 10–15 years in senior culinary leadership roles.
  • Proven experience managing multi outlet or complex culinary operations in the Middle East/Europe and Asia preferred.
  • Experience in luxury hospitality / fine dining (Michelin) preferred.
  • Strong background in events and large scale catering.
  • Solid understanding of procurement, cost control, and food safety systems.
  • Culturally versatile.

Key Competencies

  • Strong leadership and team development capabilities.
  • High end culinary expertise (fine dining & large scale operations).
  • Commercial and financial acumen.
  • Strong organizational and structuring skills.
  • Ability to manage multiple concepts and stakeholders simultaneously.
  • High attention to detail and quality standards.

Success Metrics (KPIs)

  • Food Cost % vs target.
  • Consistency & quality scores across outlets.
  • Hygiene audit results.
  • Event execution quality & profitability.
  • Team retention and performance.
  • Revenue contribution from new initiatives.

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