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Culinary Director

Confidential
Doha, QAT
Full Time
Director
Onsite
3 weeks ago
Culinary LeadershipMenu DevelopmentCost ControlFood SafetyHACCPProcurement
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 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, while aligning all culinary activities with the brand vision and commercial objectives.

Key Responsibilities

  • Lead and oversee all culinary operations across 2 main Restaurants, Pastry production, Events & Catering, Collaborations & expansions (Pop ups, Concept Stalls, product development).
  • Ensure consistency in quality, presentation, and guest experience across all outlets.
  • Drive menu development, seasonality, and innovation across concepts.
  • Maintain strong operational discipline and execution standards.
  • 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.
  • Ensure alignment and collaboration across all culinary divisions.
  • Oversee execution of all catering, high profile events, and external activations.
  • Ensure culinary excellence in events aligned with brand positioning.
  • Support commercial growth through scalable catering and event concepts.
  • Collaborate closely with operations and commercial teams for revenue optimization.

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.

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.

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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