Cluster Director of Culinary - InterContinental Hotel & Residences Abu Dhabi

Are you a culinary visionary with a passion for excellence , cooking and teamwork? We are seeking an innovative Cluster Director of Culinary to lead and elevate our culinary operations.

In this pivotal role, you’ll collaborate closely with our executive team and manage talented culinary teams across multiple outlets, ensuring a consistent, high-quality dining experience.

You’ll inspire and guide your team, setting the highest culinary standards together.

Join us and be a part of InterContinental Abu Dhabi.

A little taste of your day-to-day:

Every day is different, but you’ll mostly do:

1.

Culinary Leadership and Management:


* Lead and manage the hotel's culinary team across all dining venues, including fine dining restaurants, casual dining, room service, banquets, and special events.


* Develop and implement culinary concepts that align with the hotel's brand, market positioning, and guest expectations.


* Ensure consistent delivery of high-quality food and beverages in every restaurant, bar, and event catering operation.


* Oversee menu development, food preparation, and presentation to ensure culinary excellence.


* Maintain a hands-on approach, working in the kitchen alongside the team to monitor performance and quality.


* Recruit, train, and retain top culinary talent, fostering a culture of creativity, teamwork, and continuous improvement.

2.

Financial Management and Cost Control:


* Develop and manage the culinary budget, ensuring cost-effective operations while maintaining quality standards.


* Monitor and control food and labor costs to ensure profitability, implementing strategies for efficient resource allocation.


* Oversee inventory management, ensuring that ingredients and supplies are properly stocked and managed, minimizing waste and spoilage.


* Collaborate with the purchasing department to source the best quality ingredients and maintain vendor relationships.

3.

Culinary Innovation and Menu Design:


* Continuously innovate and refresh menus to reflect current food trends, guest preferences, and seasonal ingredients.


* Ensure that all menus (including à la carte, tasting menus, banquet menus, etc.) are carefully curated, balancing creativity with operational feasibility.


* Conduct regular tasting sessions to evaluate food quality and flavor profiles.


* Integrate sustainability practices in sourcing and menu design, ensuring that the hotel meets industry standards for environmental responsibility.

4.

Quality Assurance and Food Safety:


* Ensure that all food safety standards, health regulations, and sanitation protocols are strictly followed.


* Monitor kitchen cleanliness, food storage practices, and the maintenance of kitchen equipment.


* Conduct regular quality control checks to ensure food consistency, taste, and presentation are aligned with the hotel’s high standards.

5.

Guest Experience:


* Create exceptional dining experiences ...