culinary director

Accor

<div><div>Company Description</div><p><br>
&quot;Why work for Accor?<br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><div><br>
Job Description</div><p><br>
This is a Cluster Director of Culinary role, responsible for overseeing all culinary and kitchen operations across two 5-star properties, ensuring excellence in food quality, consistency, and operational performance.</p><p>
This role leads the culinary strategy for the cluster, from purchasing and inventory management to talent development, innovation, and guest experience. The Cluster Director of Culinary plays a key role in driving profitability, enhancing dining concepts, and positioning the properties as leading F&amp;B destinations.</p><p><b>
Key Roles &amp; Responsibilities</b></p><ul><li>
Ensure consistency and the highest standards in food quality, taste, presentation, and temperature across all kitchens within the cluster</li><li>
Oversee all culinary operations across both properties, ensuring alignment with brand standards and operational excellence</li><li>
Drive innovation in menus, concepts, and food presentation to enhance guest experience and market positioning</li><li>
Collaborate with Marketing and F&amp;B leadership to develop promotions, campaigns, and destination dining experiences</li><li>
Maintain and improve kitchen operations to maximize profitability while ensuring high guest satisfaction</li><li>
Ensure effective communication and alignment across all culinary teams within the cluster</li><li>
Monitor and manage stock levels, purchasing, receiving, and storage to meet company standards and control costs</li><li>
Ensure all goods purchased comply with hotel specifications and quality standards</li><li>
Lead and develop culinary teams through training, coaching, and performance management</li><li>
Ensure compliance with HACCP guidelines, hygiene, and food safety standards across all kitchens</li><li>
Promote best practices in kitchen operations, cleanliness, and grooming standards</li><li>
Build strong cross-functional relationships with F&amp;B, Operations, and other departments</li><li>
Identify opportunities for efficiency, cost optimization, and operational improvements across the cluster</li><li>
Lead by example, fostering a positive, engaged, and high-performing team culture</li></ul><div><br>
Qualifications</div><br>
<ul><li>
Bachelor's degree in Culinary and F&amp;B Arts or related field</li><li>
10+ years' experience as a professional chef, with 3 years in a senior management role</li><li>
Culinary certification from an accredited institution</li><li>
Strong understanding of food trends and culinary techniques</li><li>
Excellent leadership, communication, and organizational skills</li><li>
Proven track record in menu development and cost control</li><li>
Experience in managing large kitchen teams in a high-volume environment</li><li>
Knowledge of international cuisines and dietary restrictions</li><li>
Proficiency in kitchen management software and inventory systems</li><li>
Strong food safety knowledge and relevant certifications (e.g., ServSafe)</li><li>
Ability to work in a fast-paced, multicultural environment</li><li>
Fluency in English; additional languages are a plus</li><li>
Demonstrated ability to innovate and stay current with culinary trends</li></ul></div>

Cluster Director of Culinary - starting Q4 2026

RTC1 Recruitment Services

<div>
 <p>
  <strong>
   Position Title:
  </strong>
  Corporate Executive Chef (R&amp;D)
 </p>
 <p>
  <strong>
   Employment Type:
  </strong>
  Full Time
 </p>
 <p>
  <strong>
   Salary KWD
  </strong>
  : up to 3,500 KWD inclusive depending on experience and qualifications
 </p>
 <p>
  <strong>
   Benefits:
  </strong>
  bonus and family benefits
 </p>
 <p>
  <strong>
   Job Location:
  </strong>
  Kuwait
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   About the Company:
  </strong>
 </p>
 <p>
  A well-known restaurant group of high-end concepts, continuously expanding in the GCC and headquartered in Kuwait.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Job Description:
  </strong>
 </p>
 <ul>
  <li>
   Develop and implement strategic culinary plans to introduce new dining concepts and enhance existing ones in line with business objectives.
  </li>
  <li>
   Establish and monitor KPIs and SOPs across all kitchen operations to ensure maximum efficiency, consistent food quality, and high service standards.
  </li>
  <li>
   Oversee comprehensive training programs to upskill culinary staff, identify high-potential talent, and drive growth and employee retention.
  </li>
  <li>
   Analyze sales data to refine menu performance and manage vendor relationships and contracts to ensure a high-quality, cost-effective, and safe ingredient supply.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Qualifications:
  </strong>
 </p>
 <ul>
  <li>
   Bachelor&rsquo;s degree in Culinary or any related field
  </li>
  <li>
   Minimum 10 years of experience in standalone restaurants with multiple venues, 3 years of which in a director level.
  </li>
  <li>
   Must have thorough knowledge of research and development concepts and techniques, food handling, HACCP procedures, and health codes
  </li>
 </ul>
</div>


Corporate Executive Chef

Hospitality Employees and Advancement Training Center (HEAT, Inc.)

<div>
 <strong>
  Background
  <br/>
  <br/>
 </strong>
 The Culinary Education Center (CEC) in New York is looking for an Executive Director. Along with the Board of Directors, the Executive Director will be responsible for creating and guiding the organization by helping to develop its mission, strategic goals, and all operational structures. The Executive Director will also be responsible for developing programming and for stewarding external relationships.
 <br/>
 <br/>
 The Culinary Education Center is a 501(c)(3) nonprofit organization and labor-management partnership between high-wage food service employers and UNITE HERE Local 100, the union for food service and restaurant workers in the New York/New Jersey area. As a Taft-Hartley Fund, this training center was created to train and upskill food service workers, enabling them to enter good union jobs in the industry and advance in their careers. Our curriculum, designed in collaboration with employers, will support employer efforts to create career pathways, thereby contributing to worker retention. Most of the people we will serve are people of color/immigrants and members of marginalized communities. Our objective is to 1.) train new workers and help place them in good union jobs with employer partners and 2.) provide ongoing training to incumbent workers to support their career advancement.
 <br/>
 <br/>
 <strong>
  Position Summary
  <br/>
  <br/>
 </strong>
 The Executive Director will collaborate with the Board of Directors to set the strategic vision for the growth and sustainability of this training center. They will oversee the implementation of this vision by managing the day-to-day operations of the organization. They will oversee the administration of culinary training programs for entry-level and incumbent workers for the food-service industry in New York/New Jersey. The ideal candidate will thrive as they develop the CEC's physical space, administrative capacity, and programmatic offerings while establishing it as a key organization within the regional workforce development landscape.
 <br/>
 <br/>
 <strong>
  Essential Duties And Responsibilities
  <br/>
  <br/>
 </strong>
 <em>
  Organizational Leadership
  <br/>
  <br/>
 </em>
 <ul>
  <li>
   Oversee and maintain full executive management responsibilities and leadership of the daily operations of the Culinary Education Center, including classroom training/work experience programs, operations, human resources management, financial management, public/community relations, employment/vocational training, and program/curriculum development
  </li>
  <li>
   Direct the development and implementation of goals, objectives, policies, procedures and processes to support the mission of the organization and ensure continuous operations
  </li>
  <li>
   Analyze operations to evaluate the performance of the organization and its staff in meeting the objectives and to determine areas of potential program improvement, cost reduction, and policy changes
  </li>
  <li>
   Ensure regulatory compliance with the highest standards of health, sanitation, and cleanliness in the training programs for food and beverage staff
  </li>
  <li>
   Provide administrative support and regular updates to the Board with respect to the status of training programs, operations, and finances
  </li>
  <li>
   Make presentations to the Board with respect to recommendations on program operations and budgets. Collaborate with the Board to develop and execute short- and long-term goals
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  Outreach, Communications, and Collaboration
  <br/>
  <br/>
 </em>
 <ul>
  <li>
   Serve as the chief spokesperson and ensure that the organization maintains and strengthens its reputation for excellence with the community and at the state and national levels
  </li>
  <li>
   Ensure that the public, through the news media and effective public relations, is informed of the success and accomplishments of the Culinary Education Center in providing vocational and skills training to incumbent union members as well as unemployed and underemployed workers in the hospitality industry
  </li>
  <li>
   Develop and maintain good working relations with the CEC's employer partners, UNITE HERE Local 100 leadership, related Taft-Hartley training funds, state and local government officials, community-based organizations, and the local community
  </li>
  <li>
   Collaborate with UNITE HERE International Union staff on various endeavors including workforce development projects, fundraising, grant applications, grant-funded projects, and data collection.
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  Personnel and Human Resources
  <br/>
  <br/>
 </em>
 <ul>
  <li>
   Be responsible for the recruitment and on-boarding of all personnel, both paid staff and volunteers
  </li>
  <li>
   Ensure that job descriptions are developed, that regular performance evaluations are held, and that sound human resource practices are in place
  </li>
  <li>
   Supervise and provide direction to a growing staff, including the executive management team and supervisory staff
  </li>
  <li>
   Develop human resource management policies and programs that contribute to the acquisition, retention, motivation, and development of staff capable of meeting current and future organizational needs and objectives
  </li>
  <li>
   Develop and maintain a positive and ethical work environment that is conducive to attracting, retaining, and motivating a diverse group of employees at all levels
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  Budget, Finance, and Compliance
  <br/>
  <br/>
 </em>
 <ul>
  <li>
   Be responsible for developing and maintaining sound financial practices
  </li>
  <li>
   Work with the staff and the board in preparing a budget; see that the organization operates within budget guidelines
  </li>
  <li>
   Provide leadership in the development and monitoring of budgets, profit and loss statements and marketing strategies to produce both short-term and long-term profitability.
  </li>
  <li>
   Identify and pursue new funding opportunities, develop relationships with funding agencies, and oversee grant application process
  </li>
  <li>
   Develop work scopes, execute funding contracts, and ensure accurate and timely contract compliance.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Requirements
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   At least six years of experience in organizational leadership in a variety of capacities with workforce development, labor unions, community services, or related field; and a minimum of a high school diploma or equivalent. At least two of the six years of organizational leadership experience must pertain to workforce development.
  </li>
  <li>
   Demonstrated knowledge of business and management principles involved in strategic planning, resource allocation, fiscal management, human resources management, leadership technique, production methods, and coordination of people and resources.
  </li>
  <li>
   Knowledge of New York City political and community organizational structures and organizations and eagerness to launch a new labor-management led workforce development nonprofit in the city.
  </li>
  <li>
   Understanding of the regional labor market and a clear analysis of the challenges and opportunities facing unemployed and underemployed individuals in the food service industry
  </li>
  <li>
   Success in roles requiring self-motivation, self-discipline, excellent organizational skills and the execution of multiple tasks while responding to multiple priorities
  </li>
  <li>
   Demonstrated ability to build and maintain relationships with a wide array of people - junior and senior, for-profit and nonprofit, and from diverse backgrounds
  </li>
  <li>
   High level of professionalism and outstanding communication and interpersonal skills along with confidence to present and defend/debate ideas without ego interfering. Proven ability to work with tact, diplomacy efficiency, and flexibility
  </li>
  <li>
   Demonstrated ability to solve problems, identify new opportunities, and maintain a vision for the organization to maximize its impact.
  </li>
  <li>
   Experience delivering results under time constraints and the ability to remain focused under pressure
  </li>
  <li>
   Excellent computer skills, particularly MS Office (Word, Excel, and Outlook)
  </li>
  <li>
   Pro-worker and pro-union orientation toward workforce development and vocational training
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Preferred Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Spanish verbal and written fluency
  </li>
  <li>
   Bachelor's degree or higher in a related discipline or equivalent field experience
  </li>
  <li>
   Experience working with Taft-Hartley funds or other labor-management partnerships
  </li>
  <li>
   Demonstrated fundraising experience
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Only complete applications (resum&eacute;
 </strong>
 <em>
  <strong>
   and
  </strong>
 </em>
 <strong>
  cover letter) will be considered.
  <br/>
  <br/>
 </strong>
 <em>
  The Culinary Education Center is an equal opportunity employer and gives equal consideration to all applicants without regard to sex, age, race, color, religion, national origin, disability, veteran status, sexual orientation, gender identity or gender expression.
  <br/>
  <br/>
 </em>
 <em>
  The UNITE HERE Education and Support Fund, which exists to support workers in the hospitality industry, is assisting the Culinary Education Center with this executive search.
  <br/>
  <br/>
 </em>
 <strong>
  Benefits
  <br/>
  <br/>
 </strong>
 Salary Range: $100,000 - $125,000/year
 <br/>
 <br/>
 100% employer-paid medical, dental, and vision premiums; 401k; and generous paid time off.
</div>


Executive Director - The Culinary Education Center

HDG Legacy, LLC

<div>
 <p>
  <strong>
   Summary:
  </strong>
 </p>
 <p>
  HDG Legacy is a culture-driven hospitality company committed to creating meaningful guest experiences, investing in people, and building long-term value for our partners and communities.
 </p>
 <p>
  Our mission is to deliver exceptional hospitality through integrity, operational excellence, and intentional leadership.
 </p>
 <p>
  At the core of our service culture is
  <strong>
   &ldquo;Brilliance in the Basics&rdquo;
  </strong>
  &mdash; the disciplined belief that extraordinary hospitality is achieved through consistent execution of the fundamentals, attention to detail, and genuine care for people.
 </p>
 <p>
  We are seeking a Director of Beverage &amp; Food who embodies this philosophy while elevating the culinary and social experience of a landmark property.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   The Opportunity
  </strong>
 </p>
 <p>
  The AC Hotel by Marriott Downtown Ocala will be a transformative addition to the city&rsquo;s skyline and hospitality scene. This 178-room, design-forward lifestyle hotel will feature:
 </p>
 <ul>
  <li>
   A rooftop restaurant and ballroom
  </li>
  <li>
   AC Kitchen &amp; Lounge
  </li>
  <li>
   An exclusive speakeasy concept
  </li>
  <li>
   In room dining
  </li>
  <li>
   Banquet and event operations
  </li>
 </ul>
 <p>
  Food &amp; Beverage will be a defining element of the property&rsquo;s identity &mdash; serving both hotel guests and the local community as a destination dining and social hub.
 </p>
 <p>
  This is an opening leadership role responsible for concept activation, team development, operational excellence, and long-term profitability across all F&amp;B outlets.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Position Overview
  </strong>
 </p>
 <p>
  The Opening Director of Beverage &amp; Food is responsible for the strategic leadership, financial performance, and operational execution of all food and beverage operations.
 </p>
 <p>
  This role reports directly to the Corporate Vice President of Operations and partners closely with the General Manager to ensure a cohesive guest experience.
 </p>
 <p>
  The Director will oversee all restaurants, bars, banquet operations, culinary leadership, and service teams.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   ESSENTIAL RESPONSIBILITIES:
  </strong>
 </p>
 <p>
  <strong>
   Leadership &amp; Culture
  </strong>
 </p>
 <ul>
  <li>
   Build and develop a high-performing culinary and service leadership team
  </li>
  <li>
   Establish a culture of accountability, creativity, and collaboration
  </li>
  <li>
   Model &ldquo;Brilliance in the Basics&rdquo; through service precision and operational discipline
  </li>
  <li>
   Drive associate engagement and retention within F&amp;B
  </li>
 </ul>
 <p>
  <strong>
   Concept &amp; Guest Experience
  </strong>
 </p>
 <ul>
  <li>
   Execute and refine rooftop, speakeasy, and AC brand-aligned concepts
  </li>
  <li>
   Ensure each outlet delivers a distinct, elevated, and memorable experience
  </li>
  <li>
   Champion service training and guest interaction standards
  </li>
  <li>
   Build programming and activations that drive local engagement
  </li>
 </ul>
 <p>
  <strong>
   Financial &amp; Strategic Performance
  </strong>
 </p>
 <ul>
  <li>
   Deliver strong outlet profitability and banquet performance
  </li>
  <li>
   Develop and manage F&amp;B budgets, forecasting, and cost controls
  </li>
  <li>
   Optimize labor, inventory, purchasing, and vendor relationships
  </li>
  <li>
   Identify revenue growth opportunities across outlets and events
  </li>
 </ul>
 <p>
  <strong>
   Operational Excellence
  </strong>
 </p>
 <ul>
  <li>
   Oversee daily operations across all F&amp;B venues
  </li>
  <li>
   Ensure health, safety, and compliance standards
  </li>
  <li>
   Maintain brand standards with AC Hotels aesthetic and service expectations
  </li>
  <li>
   Lead pre-opening timelines including hiring, menu development, sourcing, and systems implementation
  </li>
 </ul>
 <p>
  <strong>
   Community &amp; Market Positioning
  </strong>
 </p>
 <ul>
  <li>
   Establish the rooftop and speakeasy as premier destinations in Downtown Ocala
  </li>
  <li>
   Develop local partnerships and event programming
  </li>
  <li>
   Support group and banquet sales initiatives
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   EDUCATION AND QUALIFICATIONS
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Education &nbsp;&nbsp;&nbsp;&nbsp;
  </strong>
 </p>
 <ul>
  <li>
   Bachelor&rsquo;s Degree in Hospitality, Culinary Arts, Business, or related field preferred.
  </li>
 </ul>
 <p>
  <strong>
   Qualifications
  </strong>
 </p>
 <ul>
  <li>
   5+ years of progressive food &amp; beverage leadership experience
  </li>
  <li>
   Prior Director of F&amp;B, Multi-Outlet Manager, or High-volume Restaurant GM experience required
  </li>
  <li>
   Strong background in lifestyle or upscale dining environments (progressive cocktail, wine, and food service)
  </li>
  <li>
   Proven P&amp;L ownership and financial acumen
  </li>
  <li>
   Advanced certificates in Wine or Spirits education a plus
  </li>
  <li>
   Experience leading large teams across multiple venues
  </li>
  <li>
   Pre-opening experience strongly preferred
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Leadership Profile
  </strong>
 </p>
 <p>
  The ideal candidate is:
 </p>
 <ul>
  <li>
   Entrepreneurial and concept-driven
  </li>
  <li>
   Financially disciplined and data-informed
  </li>
  <li>
   Passionate about food, beverage, and service culture
  </li>
  <li>
   Detail-oriented with elevated standards
  </li>
  <li>
   Calm and decisive in high-volume environments
  </li>
  <li>
   Committed to developing people and building long-term teams
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  This role represents the opportunity to define the culinary identity of a market-defining property and establish a food &amp; beverage legacy within a growing hospitality organization.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   PHYSICAL DEMANDS:
  </strong>
 </p>
 <p>
  <span>
   The employee must occasionally lift and/or move up to 25 pounds.
  </span>
 </p>
</div>


Opening Director of Beverage & Food

Agthia

<div>
 The
 <strong>
  Corporate Chef
 </strong>
 will lead and oversee culinary operations across multiple restaurant concepts, ensuring exceptional food quality, consistency, and adherence to international brand standards.
 <br/>
 <br/>
 This role is responsible for developing and standardizing recipes, menus, and kitchen procedures, while driving operational excellence across all locations. The successful candidate will also play a key role in team leadership, innovation, and stakeholder collaboration.
 <br/>
 <br/>
 This is a full-time, on-site role based in Kuwait, requiring strong leadership, creativity, and a high level of culinary expertise.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Act as the primary liaison between the organization and international brand partners, ensuring alignment and compliance with brand standards
  </li>
  <li>
   Drive consistency in food quality, presentation, and guest experience across all restaurant concepts
  </li>
  <li>
   Lead, mentor, and develop Executive Chefs and culinary teams, building a strong leadership pipeline
  </li>
  <li>
   Oversee multi-unit kitchen operations, implementing SOPs, quality control measures, and operational efficiencies
  </li>
  <li>
   Support new restaurant openings, menu rollouts, and culinary innovation while maintaining brand integrity
  </li>
  <li>
   Manage food cost, kitchen P&amp;L, and implement effective cost optimization strategies
  </li>
  <li>
   Ensure full compliance with food safety standards, including HACCP and local regulatory requirements
  </li>
  <li>
   Monitor inventory management, waste control, and procurement processes
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications &amp; Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   10&acirc;15 years of culinary experience, including significant exposure to multi-unit or corporate leadership roles
  </li>
  <li>
   Proven experience as a Corporate Chef or Executive Chef within luxury or Michelin-level dining concepts
  </li>
  <li>
   Strong background in franchise operations and international brand compliance
  </li>
  <li>
   Exceptional leadership, stakeholder management, and communication skills
  </li>
  <li>
   In-depth knowledge of food safety standards, sanitation protocols, and kitchen operations
  </li>
  <li>
   Demonstrated expertise in menu development, recipe standardization, and food presentation
  </li>
  <li>
   Creative and innovative mindset with a passion for high-quality and sustainable food production
  </li>
  <li>
   Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred
  </li>
  <li>
   Prior experience in the GCC/Middle East is highly desirable
  </li>
 </ul>
</div>


Corporate Chef

<div><div>The <b>Corporate Chef</b> will lead and oversee culinary operations across multiple restaurant concepts, ensuring exceptional food quality, consistency, and adherence to international brand standards.</div><div>
This role is responsible for developing and standardizing recipes, menus, and kitchen procedures, while driving operational excellence across all locations. The successful candidate will also play a key role in team leadership, innovation, and stakeholder collaboration.</div><div>
This is a full-time, on-site role based in Kuwait, requiring strong leadership, creativity, and a high level of culinary expertise.</div><h3 class="jobSectionHeader"><b>
Key Responsibilities</b></h3><ul><li>Act as the primary liaison between the organization and international brand partners, ensuring alignment and compliance with brand standards</li><li>Drive consistency in food quality, presentation, and guest experience across all restaurant concepts</li><li>Lead, mentor, and develop Executive Chefs and culinary teams, building a strong leadership pipeline</li><li>Oversee multi-unit kitchen operations, implementing SOPs, quality control measures, and operational efficiencies</li><li>Support new restaurant openings, menu rollouts, and culinary innovation while maintaining brand integrity</li><li>Manage food cost, kitchen P&amp;L, and implement effective cost optimization strategies</li><li>Ensure full compliance with food safety standards, including HACCP and local regulatory requirements</li><li>Monitor inventory management, waste control, and procurement processes</li></ul><h3 class="jobSectionHeader"><b>
Qualifications &amp; Experience</b></h3><ul><li>10&acirc;15 years of culinary experience, including significant exposure to multi-unit or corporate leadership roles</li><li>Proven experience as a Corporate Chef or Executive Chef within luxury or Michelin-level dining concepts</li><li>Strong background in franchise operations and international brand compliance</li><li>Exceptional leadership, stakeholder management, and communication skills</li><li>In-depth knowledge of food safety standards, sanitation protocols, and kitchen operations</li><li>Demonstrated expertise in menu development, recipe standardization, and food presentation</li><li>Creative and innovative mindset with a passion for high-quality and sustainable food production</li><li>Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred</li><li>Prior experience in the GCC/Middle East is highly desirable</li></ul></div>

Black pearl

<div><div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>04/10/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Industry</p>
<div>Hospitality
</div></div><div><p>City</p>
<div>Doha
</div></div><div><p>Country</p>
<div>Qatar
</div></div><div><p>Zip/Postal Code</p>
<div>0
</div></div><div><p>Number of Positions</p>
<div>1
</div></div></ul></div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3>
<div><p>A prestigious and forward-thinking cultural institution in Qatar is seeking a <b>Senior Executive Head Chef</b> to lead and elevate its culinary operations within a refined, culturally driven hospitality environment. The organization is dedicated to blending heritage with innovation, transforming cultural assets into immersive dining and lifestyle experiences that support commercial growth and global engagement.</p><p><br>
This is a unique opportunity to join a pioneering culinary team, shaping elevated food concepts, driving operational excellence, and delivering exceptional guest experiences across multiple venues and high-profile initiatives.</p><p><br>
The <b>Senior Executive Head Chef</b> will oversee the full spectrum of kitchen operations, including strategic menu development, culinary innovation, quality assurance, cost control, and team leadership. The role ensures the highest standards of food production, presentation, and consistency, while aligning with the organization&rsquo;s cultural vision and commercial objectives.</p><h3 class="jobSectionHeader"><b><br>
Key Responsibilities</b></h3><p><b><br>
Strategic Planning &amp; Execution</b></p><br>
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Collaborate with senior leadership to define and implement short- and mid-term culinary strategies aligned with organizational goals.<br>
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Lead the planning, development, and execution of menu offerings across various outlets and concepts.<br>
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Drive culinary innovation by creating menus that reflect cultural authenticity, guest preferences, and global trends.<br>
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Conceptualize and promote seasonal menus, signature dining experiences, and special culinary events.<br>
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Continuously review operational policies and procedures, identifying areas for improvement and implementing best practices.</li></ul><p><b><br>
Kitchen Operations &amp; Quality Excellence</b></p><br>
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Direct and oversee all kitchen operations, ensuring consistency in food preparation, presentation, and service standards.<br>
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Enforce strict adherence to hygiene, food safety, and sanitation regulations.<br>
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Conduct regular inspections of kitchen facilities, storage areas, and equipment.<br>
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Implement effective food rotation, portion control, and waste management practices.<br>
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Perform routine audits to ensure compliance with internal standards and regulatory requirements.</li></ul><p><b><br>
Cost Management &amp; Administration</b></p><br>
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Manage food costs through precise recipe engineering, portion control, and strategic sourcing.<br>
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Maintain accurate inventory, pricing structures, and cost tracking systems.<br>
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Oversee procurement processes, supplier negotiations, and stock management.<br>
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Build strong supplier partnerships to ensure consistent quality and cost efficiency.<br>
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Stay informed on industry trends, innovations, and emerging culinary practices.</li></ul><p><b><br>
Leadership &amp; Team Development</b></p><br>
<ul><li>
Lead, mentor, and inspire a high-performing culinary team, fostering a culture of excellence and accountability.<br>
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Provide ongoing coaching, performance feedback, and professional development opportunities.<br>
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Encourage innovation, collaboration, and knowledge sharing within the team.<br>
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Ensure adherence to organizational policies, systems, and operational standards.</li></ul><div></div><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><br>
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Degree in Hospitality Management, Culinary Arts, or a related field.<br>
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Proven experience as a Senior Executive Chef, Executive Chef, or equivalent senior leadership role in a premium or high-volume hospitality environment.<br>
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Minimum of 6&ndash;8 years of experience in a Head Chef or senior culinary leadership capacity.<br>
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Strong expertise in menu engineering, cost control, inventory management, and multi-outlet operations.<br>
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Experience in culturally driven or concept-based dining environments is highly desirable.<br>
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Proficiency in Microsoft Office applications and ERP systems.<br>
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Excellent leadership, communication, and organizational skills.<br>
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Willingness to relocate to Qatar.</li></ul><div><br>
To view other vacancies we have, please check our website (www.blackpearlconsult.com) and follow us on our social media accounts - LinkedIn / Facebook / Twitter / Instagram</div><div><br>
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Disclaimer: Black Pearl will never ask for money or any form to charge our candidates just to process or consider their application for any of our available vacancies. If you happen to receive such request from any members of our staff or other individuals claiming to be part of Black Pearl, please do call our office at +9712 622 55 03 or drop us a message on our website.</div></div></div></div><p></p>

Senior Executive Head Chef- Qatar

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