Culinary Director
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Key skills for this role
About the Role
A confidential company in Doha seeks a Culinary Director to lead all culinary operations across multiple restaurants, pastry production, events, and catering.
Key Skills for This Role
Responsibilities
- Lead and oversee all culinary operations across 2 main restaurants, pastry production, events & catering
- Drive menu development, seasonality, and innovation across concepts
- Direct management and oversight of Executive Chef, Head Chef, Executive Pastry Chef, and other senior culinary roles
- Define clear KPIs, performance standards, and development plans; conduct regular performance reviews and coaching
- 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
- 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
Requirements
- 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
Full Job Posting
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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