Culinary Director

As Culinary Director, you will oversee the strategic development and day-to-day management of multiple restaurants, bars, banqueting, and in-room dining outlets.

You will work closely with Sous Chefs, F&B team, Stewarding , and the GM to elevate the resort’s culinary reputation locally and internationally. This is a senior leadership role, reporting directly to the General Manager, and working in close collaboration with all departments across the resort.

Key Responsibilities

• Have worked extensively within the kitchen operations of internationally acclaimed luxury hotels and/or resorts
• Currently in the position of Executive Chef or Culinary Director; a role that you will have held successfully for a minimum of four years.
• Have a passion for sustainability and ethical food sourcing and experience of delivering an eclectic range of international cuisines including plant based and vegan
• Be a creative and out of the box thinking individual who thrives in a fast paced and innovative environment
• Have experience of conceptualising, planning and implementing new dining concepts
• Demonstrate high emotional intelligence and the ability to lead a diverse cultural team
• Have a natural communication style and enjoy being visible in the operation, at ease speaking with our discerning guests to understand and deliver on their expectations, and in exceeding them.
• Production cost calculation and food cost management
• Lead, mentor, and inspire a team of chefs and F&B staffs across all F&B outlets
• Design innovative, seasonal, and sustainable menus in line with brand and guest expectations
• Ensure operational excellence in food quality, presentation, hygiene, and cost control
• Collaborate with procurement and sustainability teams to source premium local and international ingredients
• Uphold and enhance the resort’s reputation through events, partnerships, and culinary experiences
• Drive kitchen financials, budgeting, staffing, and training strategies

Qualifications & Experiences:

• An MBA in Hospitality Management with specialization in Culinary from a recognized international institution.
• Hands on experience in the Wellness, Ayurveda, International, Mauritian , Indian, Sushi, Asian cuisines.
• Minimum 10 years’ progressive culinary and F&B experience in a leadership role in 5* luxury properties.
• Prior experience in international standards is a must.
• Experience in effective management of the staff restaurant

• Both English & French speaking is mandatory and any third language is a plus.