Executive Culinary Director

2 days ago


Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates HILTON HOTELS Full time

Key Responsibilities:

  • Leadership and Management: Direct and manage all aspects of the kitchen, including operational, quality, and administrative functions, to ensure seamless execution and high-quality results.
  • Customer Experience: Foster a culture of exceptional customer service by actively seeking verbal feedback from customers and responding to all guest queries in a timely and efficient manner.
  • Resource Management: Ensure adequate resources are available according to business needs, including staff, equipment, and supplies.
  • Food and Beverage Operations: Manage the provision of food to Food and Beverage outlets, ensuring compliance with current legislation and maintaining high standards of quality and safety.
  • Financial Management: Control costs without compromising standards, improving gross profit margins, and meeting departmental and financial targets.
  • Team Development: Ensure team members have an up-to-date knowledge of menu items, special promotions, functions, and events, and maintain good communication and work relationships in all hotel areas.
  • Staffing and Performance: Ensure staffing levels are maintained to cover business demands, manage staff performance issues in compliance with company policies and procedures, and recruit, manage, train, and develop the kitchen team.
  • Compliance and Safety: Comply with hotel security, fire regulations, and all health and safety and food safety legislation, and ensure maintenance, hygiene, and hazard issues are dealt with in a timely manner.
  • Financial Performance: Manage the financial performance of the department, ensuring all planning is in line with hotel objectives, and ensure food control systems are adhered to, so margins are on target.
  • Menu Review: Regularly review all menus with the Food and Beverage manager to confirm offerings are in line with market trends, and be environmentally aware.


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