Head Chef

Ennismore

Job Description

Key Responsibilities

Culinary Leadership & Innovation

• Design and curate seasonal menus that highlight local, sustainable ingredients and reflect the propertys focus on wellness, adventure, and cultural authenticity.
• Lead culinary innovation by integrating health-conscious, nature-inspired dishes that appeal to discerning luxury travelers.
• Maintain impeccable standards of food quality, presentation, and safety in line with brand values and regulatory requirements.
  
  

Team Management & Development

• Inspire, mentor, and manage the kitchen brigade, fostering a collaborative environment that encourages creativity, discipline, and continuous growth.
• Oversee recruitment, training, and performance management of culinary staff to build a high-performing team aligned with the propertys service standards.
  
  

Operational Excellence

• Manage kitchen operations efficiently, including inventory control, budgeting, and supplier relationships, ensuring cost-effective and sustainable practices.
• Collaborate with on-site teams to synchronize culinary offerings with overall guest experiences, from arrival to departure.
  
  

Guest Experience & Brand Alignment

• Deliver a personalized dining experience that resonates with guests, enhancing the overall hospitality journey.
• Work closely with sales and marketing teams to develop culinary activations, themed dining events, and wellness-focused food experiences that elevate the property s brand positioning.
  
  

Market Awareness & Continuous Improvement

• Stay ahead of culinary trends, particularly in wellness, sustainability, and experiential dining, to keep offerings fresh and competitive.
• Gather guest feedback and monitor performance metrics to continuously refine and enhance the dining experience.
  
  

Qualifications

• Minimum 7 years of professional culinary experience, including at least 3 years in a senior kitchen leadership role.
• Proven expertise in luxury, wellness-focused, or experiential hospitality dining concepts.
• Strong knowledge of local and international cuisines, with a passion for sustainable and nature-inspired ingredients.
• Experience working in or familiarity with the GCC region is highly desirable.
• Exceptional leadership, communication, and organizational skills.
• A genuine passion for creating authentic, memorable guest experiences through food.