Culinary Director

Accor; Manama; On-site; BHD 72,000 - 144,000; Full time

Job summary

Accor is seeking a seasoned Executive Chef to oversee culinary operations for a luxury resort. You will lead authentic Italian cuisine concepts, ensure top-tier food quality and guest experiences, and drive menu innovations across multiple kitchens.

You will collaborate with Marketing and F&B leadership to craft promotions and destination dining experiences while maintaining cost controls and high standards of hygiene and HACCP compliance.

Qualifications

• Bachelor's degree in culinary arts, Hospitality Management, or a related field.
• Certified professional culinary qualifications from an accredited institution.

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.
• 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.
• 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 Italian and Mediterranean cuisine, and implement relevant innovations.

Education

Bachelor's degree in culinary arts, Hospitality Management, or a related field

Professional Culinary Certification

Tools

Kitchen management systems

Inventory controls

Job description

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 amp 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 amp B
• Operations
• Sales
• amp
• 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.