Our client is seeking a The Head of Culinary Operations

The Head of Culinary Operations is a senior business leader responsible for driving the financial success, operational efficiency, and strategic direction of all culinary production across our multiple dining outlets, room service, and banqueting functions. Reporting directly to the General Manager, the HOC ensures that culinary excellence is matched with commercial performance.

Key Responsibilities
-Strategic Leadership: Define and execute the culinary vision across all outlets, aligning with brand standards and guest expectations.
Financial Management: Oversee complex P&L statements, budgeting, and forecasting; implement menu engineering strategies to maximize Gross Profit (GP).
Operational Excellence: Ensure smooth day-to-day operations across kitchens, banqueting, and room service, maintaining high standards of quality, safety, and compliance.
Team Development: Lead, mentor, and inspire a diverse culinary team, fostering innovation, collaboration, and continuous improvement.
Guest Experience

Role Requirements:
Minimum of 5-7 years of progressive experience in a senior kitchen leadership role (Executive Chef or Director of Culinary/F&B) within an upscale, luxury, or high-volume hospitality environment8.
Proven financial expertise in managing complex P&L statements, budgeting, and demonstrated success in increasing Gross Profit (GP) through menu engineering.

If you have these skill - Please contact Jo@zestrill.com for full details.