Group Culinary Director/ Qrup üzrə Mətbəx Direktoru

•       Define and lead the group-wide culinary vision, standards, and brand-aligned concepts

•       Develop innovative F&B offerings across restaurants, bars, banqueting, and in-room dining

•       Ensure high guest satisfaction through food quality, presentation, and signature experiences

•       Support pre-opening and renovation projects, including kitchen design, layout, equipment, and operational readiness

•       Standardize culinary procedures, recipes, and presentation guidelines across all properties

•       Drive food cost management, menu profitability, yield control, and waste reduction

•       Conduct audits on culinary operations, food safety, and compliance with HACCP and group policies

•       Collaborate with Procurement and Finance to ensure cost efficiency and adherence to standards

•       Minimum 10 years of progressive culinary leadership experience

•       Previous experience as Executive Chef in luxury or upscale hotels

•       Multi-unit / group-level experience preferred

•       Strong background in menu engineering and food cost control

•       Pre-opening experience is an advantage

•       Deep knowledge of international cuisine and modern culinary trends