Head of Culinary Experience

Job title: Head of Culinary Experience

Company: Majid Al Futtaim

Job description: Majid Al Futtaim invites you to join us in our quest to create great moments for everyone, everyday! We are the leading shopping mall, residential communities, retail and leisure pioneer across the Middle East, Africa and Asia, serving over 560 million visitors a year. For the past two decades, we have shaped the consumer landscape across the region, transforming the way people shop, live and play, while maintaining a strong sustainability track record and the largest mall in the world to attain LEED Gold EBOM Certification. We have over 40,000 team members in 15 international markets representing over 100 nationalities – all keeping the customer at the heart of everything we do. If you enjoy being BOLD, PASSIONATE and TOGETHER, then Majid Al Futtaim is the destination for you.

Role Purpose:

The role of the Head of Culinary Experience is to provide culinary expertise, culinary vision, innovation, systems, recipes, menus and product development of the culinary operations at a regional level for all brands. This role requires strong leadership, mentorship and a laser focus on consistency amongst quality standards.

Role Details – Key Responsibilities and Accountabilities:

Strategy, Planning & Leadership

  • Responsible for planning, organization and driving the planning and strategy, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environments
  • Ensures adherence to all culinary standards to drive operational excellence
  • Coaches and develops a team of skilled chefs to achieve exceptional guest experience
  • Maintain effective costs and profits with consistent execution
  • Responsible for menu development; testing and standardization of recipes and training of food service teams on related concepts and execution
  • Works with leadership team to ensure a successful delivery while preparing and executing the annual business plan in conjunction with the brand operations teams
  • Supervises and provides direction to the management team to ensure compliance to policies and standards covering F&B concessions and homegrown concepts, as well as performing other responsibilities as required for the brand, the business, or as assigned by the VP Food and Beverage
  • Responsible for ensuring that teams are managing day-to-day operations efficiently and mitigate any risks or gaps which may impact the business performance
  • Provides strong and effective leadership to all employees, creating an environment which attracts and retains appropriate talent
  • Ensures that the workplace is safe, and teams are motivated, guided and directed to contribute fully to realizing the company’s mission, vision, goals and objectives
  • Manages talent pipeline through efficient utilization development and training programs, recognition initiatives, career and succession planning and employee performance management to meet corporate targets
  • Ensures the function’s compliance with all contracts, legal agreements and the proper execution of all municipality and government requirements
  • Applies innovative approaches and techniques to keep updated with competition and general Food and Beverage industry trends
  • Builds strong working relationships with key internal and external stakeholders to promote brands
  • Manage expectations of stakeholders and ensure effective communication for alignment and direction of projects and adhoc requests
  • Maintains strong relationships with current suppliers and continuously and proactively identify and source potential suppliers from within the region and abroad
  • Works to attain financial results while maintaining brand standards that are aligned to the business’ objectives and future direction
  • Manages the business financially to meet or exceed P&L targets and monitor all business KPIs to proactively manage the business performance
  • Monitors revenue activity reports and financial statements to determine progress and status in attaining the function’s objectives, develop strategies, and initiate activities to address areas of concern


  • Conduct site visits and address operational deficiencies across all sites and monitor guest requests and complaints through various channels of communication
  • Ensures that the operational practices are being adhered to optimize the customer experience across all brands and concepts
  • Liaise with the brand operations teams to ensure staff are following guidelines and practices relevant to the brands, and that information is updated across all channels and customer touchpoints
  • Ensures that all projects are executed profitably and in compliance with established brand operations practices and in accordance with the company policies and guidelines

Compliance & Food Regulations

  • Be fully conversant with all statutory requirements regarding Food and Beverage operations in each of the territories that MAF Leisure, Entertainment and Cinemas operates in
  • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
  • Safeguards all food preparation employees, by working closely with the training department in implementing training to increase their knowledge on safety, sanitation and accident prevention principles
  • Evaluates food products and equipment to assure that quality standards are consistently attained

Cost & Wastage Control

  • Minimizes food costs, exercise portion control for all items served and assist in establishing menu selling prices
  • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitor actual financial results; take corrective action, as necessary to help assure that financial goals are met
  • Monitors and minimizes wastage of consumables and maintain labor productivity ratios
  • Ensures that profit margins are maintained, agreed costs are not exceeded through effective control systems, including sales analysis, sales mix, menu and product costing

Definition of Success

  • F&B budget allocation across all LEC sites across the region.
  • Food cost control across all sites.
  • Customer satisfaction on innovation and culinary experience
  • High standards on food safety

Other Context (if applicable):

  • Extending reach to become regional/ international business
  • Knowledge of geographical constraints on the macro-economical level
  • Third party and joint venture relationships
  • Flexibility to travel within the region
  • Performs any additional adhoc duties as and when required by the Line Manager and/or Head of Department

Functional/Technical Competencies

  • Artistic ability to create theme menus to meet brand concepts
  • Demonstrated track record of producing business-driven growth programs from concept to execution
  • Ability to distinguish product, taste, texture and presentation and observe preparation, making recommendations for improvements
  • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Director of Food & Beverage
  • Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation
  • Demonstrated ability to manage multiple projects simultaneously
  • Strong business and commercial acumen

Personal Characteristics and Required Background:

Personal characteristics

  • Strong communication skills in English
  • Interpersonal and influencing skills
  • Exceptional time management and organizational skills
  • Strong leadership skills
  • Excellent strategy formulation, planning, and implementation skills
  • Ability to deal with various internal and external stakeholders
  • Customer focused
  • Time management
  • Ability to work a diverse and dynamic team
  • Passion for Food & Beverage and industry trends

Minimum experience

  • Overall experience of 14-16+ years, with a minimum of 5 or more years of progressive, senior management level culinary management experience or an equivalent combination of education and experience in a similar hospitality or entertainment environment.
  • Must have a demonstrated and verifiable career path of successful culinary expertise, professional achievements including staff development, management skills and leadership strength.

Minimum Qualifications/education

  • Bachelor’s or Associate degree in culinary arts from an industry recognized culinary institution, preferred
  • International HACCP certification
  • Level 4, IOSH MS

Expected salary:

Location: Dubai

Job date: Tue, 15 Feb 2022 00:53:19 GMT

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