Culinary Director

Job description

Hawar Resort by Mantis is seeking an experienced and dynamic Culinary Director to lead and oversee all culinary operations across the resort. The successful candidate maintains the highest standards of food quality, consistency, innovation and guest satisfaction across all dining venues, and plays a key role in menu development, talent management, cost control and culinary innovation in line with the resort's luxury positioning.

Responsibilities

• Oversee all culinary operations across the resort, in line with brand standards and operational excellence.
• Lead the development and execution of authentic Italian cuisine concepts, menus and dining experiences.
• Ensure consistency and the highest standards in food quality, taste, presentation and temperature across all kitchens.
• Drive innovation in menus, concepts and food presentation to enhance the guest experience.
• Work with Marketing and F&B leadership on promotions, campaigns and destination dining experiences.
• Monitor and manage stock levels, purchasing, receiving and storage to meet company standards and control costs.
• Lead and develop culinary teams through training, coaching, succession planning and performance management.
• Ensure compliance with HACCP guidelines, hygiene standards and food safety regulations.
• Identify opportunities for efficiency improvements and cost optimization.

Requirements

• Bachelor's degree in culinary arts, hospitality management or a related field.
• Professional culinary certification from an accredited institution.
• Minimum 10 years of professional culinary experience, including at least 3 years in a senior culinary leadership role.
• Strong expertise in Italian cuisine, including menu development and authentic preparation methods.
• Previous experience in luxury hotels, resorts or high-end standalone restaurants.
• Proven track record in menu engineering, food cost control and operational management.
• Experience managing large culinary teams in a high-volume environment.
• Advanced knowledge of food safety standards and HACCP requirements.
• Fluency in English; additional languages are an advantage.

Skills

• Culinary leadership
• Food cost control
• HACCP
• Italian cuisine
• Menu engineering
• Team management