Cluster Director of Culinary
Vacancy Overview
Are you a culinary visionary with a passion for excellence, cooking and teamwork? We are seeking an innovative Cluster Director of Culinary to lead and elevate the culinary operations in a 5 Star Hotel in Abu Dhabi, United Arab Emirates. In this pivotal role, you’ll collaborate closely with the executive team and manage talented culinary teams across multiple outlets, ensuring consistent, high-quality dining experience. You’ll inspire and guide your team, setting the highest culinary standards together.
Key Responsibilities:
1. Culinary Leadership and Management:
• Lead and manage the hotel’s culinary team across all dining venues, including fine dining restaurants, casual dining, room service, banquets, and special events.
• Develop and implement culinary concepts that align with the hotel’s brand, market positioning, and guest expectations.
• Ensure consistent delivery of high-quality food and beverages in every restaurant, bar, and event catering operation.
• Oversee menu development, food preparation, and presentation to ensure culinary excellence.
• Maintain a hands-on approach, working in the kitchen alongside the team to monitor performance and quality.
• Recruit, train, and retain top culinary talent, fostering a culture of creativity, teamwork, and continuous improvement.
2. Financial Management and Cost Control:
• Develop and manage the culinary budget, ensuring cost-effective operations while maintaining quality standards.
• Monitor and control food and labor costs to ensure profitability, implementing strategies for efficient resource allocation.
• Oversee inventory management, ensuring that ingredients and supplies are properly stocked and managed, minimizing waste and spoilage.
• Collaborate with the purchasing department to source the best quality ingredients and maintain vendor relationships.
3. Culinary Innovation and Menu Design:
• Continuously innovate and refresh menus to reflect current food trends, guest preferences, and seasonal ingredients.
• Ensure that all menus (including à la carte, tasting menus, banquet menus, etc.) are carefully curated, balancing creativity with operational feasibility.
• Conduct regular tasting sessions to evaluate food quality and flavor profiles.
• Integrate sustainability practices in sourcing and menu design, ensuring that the hotel meets industry standards for environmental responsibility
4.Quality Assurance and Food Safety:
• Ensure that all food safety standards, health regulations, and sanitation protocols are strictly followed.
• Monitor kitchen cleanliness, food storage practices, and the maintenance of kitchen equipment.
• Conduct regular quality control checks to ensure food consistency, taste, and presentation are aligned with the hotel’s high standards.
5. Guest Experience:
• Create exceptional dining experiences that delight guests and exceed their expectations, in line with the five-star hotel’s reputation.
• Interact with guests as needed to gather feedback, address concerns, and maintain high guest satisfaction levels.
• Work with the front-of-house teams to ensure smooth communication and seamless service delivery between the kitchen and dining areas.
• Lead initiatives to personalize and elevate guest dining experiences, including private dining, VIP events, and special occasions.
6. Collaboration with Hotel Leadership:
• Collaborate with the hotel’s executive team, including the General Manager, Director of Operations, and Food & Beverage Manager, to align the culinary vision with the hotel’s overall objectives
and strategies.
• Participate in the development of marketing initiatives to promote the hotel’s dining offerings.
• Coordinate with the events and banquet teams to ensure that catering for meetings, conferences, and special events exceeds guest expectations.
7. Training and Development:
• Provide ongoing training and professional development opportunities for all culinary staff.
• Foster a learning environment by encouraging creativity and skill development among team members.
• Ensure that all chefs and kitchen staff are trained in the latest culinary techniques and trends. 8. Event and Banquet Management:
• Oversee the culinary aspects of large events, banquets, and special functions held at the hotel.
• Work closely with the events team to ensure that menus, food presentations, and service are tailored to specific client needs.
• Ensure seamless execution of large-scale catering operations while maintaining the hotel’s standards of quality.
Qualifications:
• Bachelor’s degree in culinary arts, Hospitality Management, or related field (preferred).
• At least 10 years of experience in a senior culinary role within a high-end hotel or restaurant international & GCC, with a proven track record in managing multiple kitchen operations.
• Strong leadership, communication, and organizational skills.
• Expertise in budget management, cost control, and inventory management.
Package & Salary:
• Status: Married (Subject to receiving attested Marriage Contract)
• Gross Salary: AED 25,550
• Accommodation provided: 2 BR Apartment with furnishing allowance of AED 21, 000 or Housing Rent Allowance monthly of AED 6,666.67 (without furnishing allowance)
• Duty Meal provided
• Joining air ticket
• 30 days Paid vacation annually
• Ticket allowance from point of hire for you and your family
• Visa & Health insurance for you and your family
• 2 days off weekly
Other Benefits for family: To be discussed upon interview.
