- Culinary Leadership & Strategy: Lead and oversee the culinary direction, standards and strategy across the group.
- Menu & Concept Development: Develop innovative menus, recipes, food concepts and plating standards.
- Food Costing & Commercial Performance: Manage food costs, gross profit targets, portion control, wastage and overall culinary profitability.
- Kitchen Operations & Standards: Establish and maintain consistent food quality, presentation and operational standards.
- Culinary Team Leadership & Development: Recruit, lead, mentor and develop Executive Chefs and culinary teams.
- New Openings & Project Development: Provide culinary leadership for new concepts, openings and hospitality projects.
- Kitchen Design & Operational Planning: Provide input into kitchen layouts, equipment requirements, back-of-house workflows and operational functionality.
- Quality, Hygiene & Compliance: Ensure food safety, hygiene and kitchen compliance standards are consistently maintained.
- Client & Stakeholder Management: Work closely with clients, owners, developers and project teams on culinary requirements and deliverables.
- Supplier & Product Management: Manage product sourcing, supplier relationships, product specifications and quality standards.
- Training & Implementation: Oversee tastings, menu implementation, recipe standardisation and culinary training.
- Travel & On-Site Support: Provide hands-on culinary support across local and international projects.
Qualifications & Experience:
- Formal culinary qualification from a recognised institution.
- Proven experience as an Executive Chef, Group Executive Chef, Culinary Director or similar senior culinary leadership role.
- Strong experience within premium restaurants, hotels, resorts or luxury hospitality environments.
- Experience overseeing multi-site or multi-outlet culinary operations would be advantageous.
- Proven expertise in menu development, recipe creation, food costing and culinary implementation.
- Strong commercial understanding of gross profit management, budgeting, purchasing, portion control and waste management.
- Demonstrated ability to lead, mentor and develop high-performing culinary teams.
- Sound knowledge of kitchen design, back-of-house operations, equipment and workflow planning.
- Experience with new restaurant openings, concept development and operational implementation.
- Excellent communication, leadership and stakeholder management skills.
- International culinary or hospitality experience would be advantageous.
- Willingness and ability to travel locally and internationally as required.