Cluster Director of Culinary – Hotel & Residences Abu Dhabi

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Date: 5 days ago
City: Abu Dhabi
Contract type: Full time
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


What we need from you:


  • 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, 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


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