Culinary Director

Key Responsibilities: • Oversee all culinary operations across the resort, ensuring alignment 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 guest experience and market positioning. • Collaborate with Marketing and F&B leadership to develop promotions, campaigns, and destination dining experiences. • Maintain and improve kitchen operations to maximize profitability while ensuring high guest satisfaction. • Ensure effective communication and alignment across all culinary teams. • Monitor and manage stock levels, purchasing, receiving, and storage to meet company standards and control costs. • Ensure all goods purchased comply with hotel specifications and quality standards. • Lead and develop culinary teams through training, coaching, succession planning, and performance management. • Ensure compliance with HACCP guidelines, hygiene standards, and food safety regulations. • Promote best practices in kitchen operations, cleanliness, and grooming standards. • Build strong cross-functional relationships with F&B, Operations, Sales & Marketing, and other departments. • Identify opportunities for efficiency improvements, cost optimization, and operational excellence. • Stay updated on culinary trends, particularly within Italian and Mediterranean cuisine, and implement relevant innovations. • Lead by example, fostering a positive, engaged, and high-performing team culture.Company Description • 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, authentic preparation methods, and modern Italian dining trends. • 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. • Strong understanding of international cuisines and dietary requirements. • Excellent leadership, communication, coaching, and organizational skills. • Knowledge of kitchen management systems, inventory controls, and purchasing procedures. • Advanced knowledge of food safety standards and HACCP requirements. • Ability to work effectively in a fast-paced, multicultural environment. • Fluency in English; additional languages are an advantage. Preferred Experience • Experience opening or repositioning Italian restaurants within luxury hospitality environments. • Experience working in island resorts, destination resorts, or luxury lifestyle hospitality brands. • Strong network within the international culinary community and awareness of emerging food trends.