Culinary Director – Lead Culinary Operations & Innovation

About the role

The Culinary Director provides strategic, operational and financial leadership for all culinary functions within the hospitality division, overseeing restaurants, pastry production, events, catering and collaborative projects. The role ensures culinary excellence, consistency, cost control, hygiene and innovation while aligning activities with the brand vision and commercial goals.

Key responsibilities

• Lead and oversee culinary operations across two main restaurants, pastry, events & catering, and expansion initiatives such as pop‑ups and product development.
• Maintain consistent quality, presentation and guest experience across all outlets and drive menu development, seasonality and innovation.
• Directly manage senior culinary team members including Executive Chef, Head Chef, Executive Pastry Chef and Executive Sous Chef – Events & Catering.
• Define KPIs, performance standards and development plans; conduct regular performance reviews and coaching.
• Oversee high‑profile catering, events and external activations, ensuring culinary excellence and revenue optimisation.
• Lead collaborations, partner initiatives, stall concepts, extensions, pop‑ups and retail product development.
• Ensure full compliance with local regulations and internal standards, implement HACCP and conduct regular food safety audits.
• Develop and control culinary procurement strategy, manage food cost, supplier negotiations and inventory control.
• Drive financial performance through food cost targets, labour efficiency, menu engineering and pricing strategies.

Required profile

• Proven experience leading culinary operations across multiple outlets, including restaurants, pastry, events and catering.
• Strong track record in cost control, financial performance and profitability management.
• Demonstrated ability to manage senior culinary teams and develop clear performance metrics.
• Experience delivering large‑scale events, catering services and external brand activations.
• Knowledge of hygiene, food safety regulations and HACCP implementation.

Required skills

• HACCP implementation and food safety compliance.
• Cost of Goods Sold (COGS) management and food cost control.
• Menu development, seasonality planning and culinary innovation.
• Supplier negotiation and procurement strategy.
• Budgeting, forecasting and financial performance tracking.