Culinary Planning Director

Organization- India Consultancy Private Limited

Summary

Position Summary

The Culinary Planning Director will lead regional culinary strategy, product development, menu planning, back-of-house design coordination, culinary standards and operational performance across India and Southwest Asia. The role will translate brand positioning and commercial priorities into executable food concepts, menus, operating models, kitchen plans, SOPs, sustainability practices and opening-readiness programmes.

The position will provide senior leadership and practical implementation support to hotel Executive Chefs and culinary teams, ensuring consistent food quality, food safety, productivity, food cost, guest experience and operational discipline across existing hotels, openings, conversions and repositioning projects.

Product Development: The Director of Culinary Planning and Operations will oversee the development of new restaurant, bar and event concepts that align with the brand's standards and target customer preferences. The Director of Culinary Planning and Operations will work with the F&B team to develop menus and establish standard operating procedures.

Operational Planning: Responsible for ensuring that all restaurants, bars, event spaces as well as f&b support areas operate efficiently and effectively. This includes developing and implementing operating procedures, ensuring compliance with health and safety regulations.

Coordination with Design Services Team: Collaborate with the design services team to ensure that the back of the house operations are designed to support the needs of the restaurants, bars and event spaces. This includes working with the design team to ensure that kitchens and other support areas are properly configured and equipped.

Culinary Excellence: Work with the food and beverage team to drive excellence and performance in culinary operations across the Asia Pacific region. This includes identifying opportunities to improve culinary offerings and standards, and working with chefs to develop innovative menus.

Performance Management: Oversee the performance of all restaurants, bars and event spaces in the region, working with individual hotels to ensure that each outlet is meeting or exceeding financial and operational targets. The Director will also work with the food and beverage team to develop and implement performance metrics for culinary operations.

Budgeting and Financial Planning: Responsible for developing budgets and financial plans for all restaurants and bars in the region. This includes forecasting revenue and expenses, and developing strategies to manage costs and optimize profitability.

Talent Management: Oversee the recruitment, training, and development of culinary team across the region. This includes working with individual property to identify talent gaps and opportunities for training and development.

Brand Standards: Ensure that all restaurants, bars and event spaces in the region meet the brand's quality and service standards. This includes conducting regular audits and inspections, and working with respective hotels to address any issues.

Innovation and Continuous Improvement: Identify opportunities for innovation and continuous improvement across culinary operations in the region. This includes staying up-to-date with industry trends and best practices, and working with the food and beverage team to implement new ideas and initiatives.

Qualifications

Experience

15–20 years of culinary experience in large-format hotels or multi-unit F&B operations. Strong experience in culinary strategy, concept development, menu engineering, kitchen design, operational implementation and openings. Experience working with hotel Executive Chefs and cross-functional project teams across multiple properties or markets. Strong knowledge of food safety, HACCP, food cost, procurement, sustainability, kitchen systems and culinary SOPs. Strong commercial awareness, project-management capability, analytical discipline and stakeholder-management skills. Experience in India, SWA or comparable multi-market environments preferred.

Education and Expertise (i.e. certificates, licenses, etc.)

Culinary degree, hospitality qualification or equivalent professional training. Certification in food safety and sanitation, such as ServSafe or HACCP Knowledge of restaurant operations, including food and beverage service, inventory management, and cost control. Knowledge of health and safety regulations, including food handling and storage guidelines.