Director of Culinary

We are a people-powered business. So, we’re looking for a Director of Culinary who can elevate our entire culinary identity with vision, leadership, and world-class expertise. Someone who brings innovation, passion, and operational excellence — ensuring every dining experience across the hotel reflects the highest standards of quality, creativity, and guest satisfaction.

The ideal candidate is a strategic thinker, a hands-on leader, and a passionate chef who inspires teams and shapes unforgettable gastronomic journeys.

Every day is different, but you’ll mostly be:

Leading the overall culinary strategy for the hotel, ensuring excellence in menu design, food quality, presentation, and innovation across all outlets, banquet operations, and in-room dining.

Guiding, coaching, and inspiring a diverse team of chefs, sous chefs, and culinary colleagues to achieve high performance and continuous improvement.

Overseeing all culinary operations including production, cost control, menu engineering, food safety, and culinary standards.

Collaborating closely with F&B leadership, General Manager, and Marketing to create unique dining concepts, seasonal promotions, and signature experiences.

Setting consistent standards for ingredients, recipes, techniques, and kitchen procedures to maintain brand identity and operational efficiency.

Driving financial performance through food cost management, supplier partnerships, purchasing control, and effective forecasting.

Leading culinary operations for major events, conferences, and VIP functions, ensuring flawless execution.

Ensuring full compliance with HACCP, hygiene regulations, and food safety audits.

Recruiting, training, and developing the culinary talent pipeline while fostering a culture of creativity, teamwork, and excellence.

Participating in leadership meetings and contributing to overall hotel strategy and decision-making.

Diploma or degree in Culinary Arts, Hospitality Management, or an equivalent professional qualification.

Minimum 10 years of progressive experience in luxury hotels or fine-dining environments, including experience as Executive Chef or equivalent senior culinary leader.

Strong creative flair with proven ability to design modern, diverse, and globally inspired menus.

Demonstrated expertise in leading multi-outlet culinary operations and large banquet production.

Exceptional leadership, communication, and people-development skills.

Strong business acumen with experience in budgeting, cost control, and strategic planning.

Deep understanding of food safety, HACCP standards, and kitchen best practices.

Ability to thrive under pressure, manage complex operations, and adapt to changing business needs.

Must speak fluent English; additional languages may be preferred.

Flexibility to work long hours, weekends, and event-driven schedules.

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.