Culinary Development Director

الوصف الوظيفي
Directly responsible for the creation, development and implementation of standardized and
consistent culinary standards across all F&B operations of Gastronomica. Responsible for
concept innovation, as well as process development and improvements relating to concept
innovation, kitchen design, menu enhancement and pre-opening of new restaurants.

Responsibilities:

 Accountable for the creativity and execution of all menu items across all brands
 As a member of the Culinary Committee, works in partnership with the Culinary Operations
Director and Senior Management in the creation, innovation, development and execution of
new F&B concepts. Develops a Brand Strategy in conjunction with the Brand Manager, to
define key objectives and performance metrics to ensure the standardization and consistent
adherence to brand standards
 Continually research and gain insights into current and new trends within the Food and
Beverage industry, including the evolution of cooking practices of traditional cuisines i.e.
Italian, Indian, Asian etc. Identify new cooking methodologies and techniques and propose
recommendations for implementation and evaluation
 Continually seek to innovate new culinary practices including food presentation e.g. crockery
 Planning and execution of culinary theatrics and display of chefs’ skills
 Responsible for the visual merchandising of the kitchen equipment
 Maintain ongoing awareness of competitor brands and market conditions through a variety
of channels including attendance at relevant culinary events
 Support with vendor sourcing, identification and development
 Contribute to the maintenance and improvement of the Total Dining Experience (TDE)
principles and development process
 Provide the strategic direction for sales, operations and promotions
 Responsible for the development of new concepts by creating and introducing new menus
 Define the appropriate quality of raw materials / ingredients specifications and identify
appropriate sourcing channels
 Collaborate cross functionally to maximize the efficient operation of the organization
 Focus on revenue enhancement, through menu analysis, creation and development of new
menu items and improvement of the existing offering
 Lead existing teams and drive efforts to recruit and onboard new talent to increase the
organization’s excellence and capability
 Recruit, train, build and lead the team. Define a clear career path and succession plan for key
critical positions within each restaurant and deliver associated development training.
Participate in the hiring of new team members in accordance with predefined selection
criteria
 Develop and coach employees to meet staffing and succession planning needs to operate
effectively. If applicable, supervise and/or direct orientation, on-the-job training, in-service
training and continual education programs
 Lead change through the application of industry transition practices and define the resources
and support required to implement such change
 Actively support with all pre-opening restaurant activities in accordance with the predefined
growth plan

Management / Leadership Qualities:
 Possess a positive attitude and a willingness to learn. Must be enthusiastic enough to absorb
and innovate, study new cuisines and concepts and provide recommendations for
improvement
 Effective people management skills and team development
 Ability to work collaboratively, cross functionally and to lead by example with confidence and
energy. To act as a senior level ambassador of the Company at a strategic level
 Possess the ability to constructively challenge the status quo and introduce creative and
innovative recommendations
 Possess the ability to create, innovate and execute with excellence
 Ability to plan & promote the menus for each aspect of the restaurant group

المهارات
 Minimum 10 years overall experience within a senior chef-related positions
 Progressive career operating within a reputed international hotel and/or large restaurant
chain as well as exposure to homegrown concepts
 Demonstrable experience of pre-opening and set up of new and established concepts
 Passion for high quality, menu innovation and creativity
 Experience as a Chef within a premium restaurant chain, with responsibility for multi-unit,
multi-concept operations across multi-geographies
 Possesses expert knowledge of multiple cuisines with a high-level of creativity and innovation
skills, people management and technical knowhow of kitchen management
 Must be enthusiastic enough to absorb and innovate new ideas, study new cuisines and
concepts
 Possesses the ability to deliver consistent standards at high volume within a fast-paced
environment
 Ability to drive and manage change in fluctuating circumstances
 Ability to manage multiple stakeholders
 Ideally possesses significant experience in Bakery / Pastry operations
 Proven expertise in Culinary Arts with a keen sense of taste and smell, as well as an aesthetic
appreciation of food presentation

Education and Qualifications:

Bachelor’s Degree in Culinary Arts Management, Baking / Pastry Arts Management /
Culinary Science
Ideally, candidates will also possess an advanced degree or diploma in Food Production and
Kitchen Management from a reputed institute (e.g. CIA)
تفاصيل الوظيفة
منطقة الوظيفة الكويت
قطاع الشركة المطاعم وخدمات الطعام
طبيعة عمل الشركة غير محدد
الدور الوظيفي الإدارة
نوع التوظيف --
الراتب الشهري غير محدد
عدد الوظائف الشاغرة غير محدد
المرشح المفضل
المستوى المهني إدارة عليا
عدد سنوات الخبرة الحد الأدنى: 10
منطقة الإقامة الكويت
الشهادة بكالوريوس/ دبلوم عالي

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