Head of Culinary Operations

About the role

The Head of Culinary Operations leads all culinary production across the hotel's dining outlets, room service, and banqueting functions. Reporting to senior hotel management, this role combines financial stewardship with operational excellence to drive profitability while maintaining the highest quality standards.

Key responsibilities

• Own the full P&L for culinary operations, managing food, labour, and overhead costs.
• Lead menu engineering, pricing, and design to maximise gross profit margins.
• Implement rigorous cost‑control measures, yield management and waste reduction programmes.
• Direct procurement, negotiate supplier contracts and ensure accurate inventory management.
• Oversee day‑to‑day kitchen workflow, standardising procedures for efficiency during high‑volume service and banquets.
• Maintain compliance with HACCP, food safety, hygiene and occupational safety standards.
• Recruit, train and mentor a high‑performing culinary management team, handling scheduling, payroll coordination and performance appraisals.
• Collaborate with Food & Beverage, Marketing and Events teams to align culinary strategy with overall hotel revenue goals.

Required profile

• 5‑7+ years of progressive experience in senior kitchen leadership, preferably within a hotel or large‑scale hospitality environment.
• Proven financial acumen with a track record of managing budgets, cost control and profitability.
• Strong team‑building skills, capable of developing and motivating diverse culinary staff.

Required skills

• Menu engineering
• Cost control and budgeting
• Procurement and supplier negotiation
• HACCP and food safety compliance
• Inventory management