Culinary Director
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Key skills for this role
About the Role
Confidential company in Doha seeks a Culinary Director to lead all culinary operations across restaurants, pastry, events, and catering. Requires 10-15 years of senior culinary leadership experience in luxury hospitality.
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
- Ensure consistency in quality, presentation, and guest experience across all outlets
- 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
- Oversee execution of all catering, high profile events, and external activations
- Lead culinary direction for partner chef initiatives, stalls, pop ups, and product development
- Ensure full compliance with local regulations and internal standards; lead HACCP implementation
- Oversee culinary procurement strategy, cost efficiency, supplier quality, and consistency
- Accountable for food cost targets, labor efficiency, and contribution to outlet profitability
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 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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