Culinary Director - Group Executive Chef

About the role

Food Concepts 360 is looking for an experienced Culinary Director / Group Executive Chef to shape the culinary direction of its hospitality portfolio and consultancy projects. This senior leadership role requires a blend of culinary expertise, commercial acumen and the ability to turn concepts into operational reality.

Key responsibilities

• Define and drive culinary strategy, standards and brand identity across multiple outlets.
• Develop innovative menus, recipes and plating concepts that align with market trends.
• Manage food costing, gross profit targets, portion control and waste reduction.
• Oversee kitchen operations, ensuring consistent quality, presentation and compliance.
• Recruit, mentor and develop executive chefs and culinary teams.
• Lead new restaurant openings, concept launches and hospitality projects.
• Contribute to kitchen layout design, equipment specification and back‑of‑house workflow planning.
• Maintain food safety, hygiene and regulatory compliance.
• Collaborate with clients, owners, developers and suppliers to meet culinary requirements.

Required profile

• Recognised professional culinary qualification.
• Minimum 6 years of senior culinary experience in restaurants, hotels or luxury hospitality.
• Proven track record as an Executive Chef, Group Executive Chef or Culinary Director.
• Experience managing multi‑site operations and new concept roll‑outs.
• Strong commercial awareness and ability to meet profitability targets.

Required skills

• Menu development and recipe creation.
• Food costing and profit margin management.
• Kitchen design and operational planning.
• Food safety and hygiene compliance.