The Director of Culinary is responsible for leading and overseeing all culinary operations at Sofitel Jabal Omar Makkah, ensuring the highest standards of food quality, creativity, consistency, hygiene, and operational excellence across all outlets, banqueting operations, and culinary areas.
Key Responsibilities, among others;
Culinary Strategy & Innovation:
- Develop and implement the overall culinary vision and strategy for Sofitel Jabal Omar Makkah in alignment with the hotel’s business objectives and Sofitel brand DNA.
- Lead the creation of innovative menus across restaurants, banquets, in-room dining, and special events, ensuring a balance between international cuisine, local Saudi flavours, and guest preferences.
- Ensure culinary offerings reflect the expectations of a luxury international clientele, including guests from diverse cultural and religious backgrounds.
- Drive continuous improvement of food concepts, presentation standards, recipes, and culinary techniques.
- Collaborate with the Food & Beverage leadership team to develop destination dining experiences and enhance guest satisfaction.
Culinary Operations Management:
- Oversee all kitchen operations, ensuring consistency in food quality, taste, presentation, portion control, and service delivery.
- Establish and maintain world-class culinary standards across all production areas.
- Ensure smooth execution of high-volume operations, including buffet services, banquets, VIP functions, and large-scale religious tourism periods.
- Conduct regular kitchen inspections, quality checks, and operational reviews to ensure compliance with brand standards.
- Ensure effective coordination between culinary, stewarding, purchasing, and Food & Beverage teams.
Food Quality, Hygiene & Safety:
- Ensure full compliance with HACCP, food safety regulations, hygiene standards, and Accor operational requirements.
- Maintain the highest standards of cleanliness, food handling, storage, and preparation practices.
- Ensure all culinary teams are trained and fully compliant with food safety procedures.
- Implement processes to continuously improve food quality and reduce operational risks.
Financial Performance & Cost Control:
- Take full ownership of culinary financial performance, including food cost, labour productivity, and operational efficiency.
- Develop and manage culinary budgets, forecasts, and action plans to achieve financial objectives.
- Monitor food cost performance through effective menu engineering, recipe costing, portion control, and waste reduction initiatives.
- Partner with Purchasing and Finance teams to optimize supplier relationships and ensure best-value procurement.
- Identify opportunities for cost optimization without compromising guest experience or product quality.
Leadership & Talent Development:
- Lead, coach, and develop a large multicultural culinary team through effective communication, mentoring, and performance management.
- Create a culture of excellence, creativity, accountability, and continuous learning.
- Develop succession plans and support career growth opportunities for culinary talents.
- Ensure all Heartists are trained on culinary standards, safety procedures, and Sofitel service culture.
- Promote diversity, inclusion, and employee engagement within the culinary department.
Sustainability & Responsible Practices:
- Drive sustainable culinary practices, including waste reduction, responsible sourcing, and efficient resource management.
- Support Accor sustainability commitments through environmentally responsible kitchen operations.
- Encourage innovation in sustainable menus and responsible food production.