Director of Culinary
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Key skills for this role
About the Role
The Director of Culinary is responsible for leading and overseeing all culinary operations at Sofitel Jabal Omar Makkah, ensuring the highest standards of food quality, creativi.
Key Skills for This Role
Responsibilities
- Develop and implement the overall culinary vision and strategy for the hotel
- Lead creation of innovative menus across restaurants, banquets, and in room dining
- Oversee all kitchen operations ensuring consistency in food quality and presentation
- Ensure full compliance with HACCP, food safety regulations, and hygiene standards
- Manage culinary financial performance including food cost and labor productivity
- Lead, coach, and develop a large multicultural culinary team
- Drive sustainable culinary practices including waste reduction and responsible sourcing
Requirements
- Extensive experience in culinary leadership within luxury hospitality
- Strong knowledge of HACCP and food safety regulations
- Proven ability to manage budgets and control food costs
- Excellent leadership and team development skills
- Experience with high volume operations and banqueting
Full Job Posting
Role Overview
- The Director of Culinary leads all culinary operations at Sofitel Jabal Omar Makkah, ensuring highest standards of food quality, creativity, and operational excellence.
- This role oversees all outlets, banqueting operations, and culinary areas.
Key Responsibilities
- Develop and implement the overall culinary vision and strategy aligned with Sofitel brand DNA.
- Lead creation of innovative menus across restaurants, banquets, in room dining, and special events.
- Oversee all kitchen operations ensuring consistency in food quality, taste, presentation, and portion control.
- Ensure full compliance with HACCP, food safety regulations, and hygiene standards.
- Manage culinary financial performance including food cost, labor productivity, and operational efficiency.
- Lead, coach, and develop a large multicultural culinary team.
- Drive sustainable culinary practices including waste reduction and responsible sourcing.
Skills & Competencies
- Culinary strategy and innovation.
- Menu development and food presentation.
- HACCP and food safety compliance.
- Budget management and cost control.
- Leadership and talent development.
- Sustainability practices.
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