Group Culinary Director – Pre-Opening & Multi-Concept Hospitality

Company Description One More Time Hospitality is a multi-concept hospitality group focused on creating distinctive dining and beverage experiences in Mumbai. The group emphasizes strong culinary identity, operational excellence, and guest-centric service across its portfolio of venues. It is committed to innovative menu development, high-quality sourcing, and consistent brand standards. Team members join a collaborative environment where creativity, accountability, and growth are encouraged.
Role Description This is a full-time, on-site role based in Mumbai for a Group Culinary Director – Pre-Opening & Multi-Concept Hospitality. The role oversees culinary direction across multiple concepts, leading menu development, food presentation standards, and kitchen operations to ensure consistency and quality. The Group Culinary Director coordinates all pre-opening culinary activities, including concept creation, menu testing, recipe standardization, kitchen layout input, and staff training. Day-to-day responsibilities include supervising head chefs, monitoring food cost and purchasing, maintaining hygiene and safety compliance, and collaborating with operations and branding teams to align culinary offerings with business strategies. The role also involves mentoring culinary teams, implementing best practices, and continuously reviewing guest feedback and market trends to refine menus and elevate the overall dining experience.
Qualifications
Strong culinary foundation with advanced Cooking and Culinary Skills applicable to multi-concept operations.
Experience in Food & Beverage management, including coordination between kitchen and front-of-house teams.
Proven expertise in Menu Development, from concept creation to recipe testing, costing, and standardization.
Solid understanding of Purchasing practices, vendor management, and inventory control to optimize food cost and quality.
Several years of leadership experience in high-volume or multi-outlet hospitality environments, ideally at executive chef or culinary director level.
Knowledge of food safety, sanitation standards, and regulatory compliance, with a track record of maintaining high hygiene benchmarks.
Strong people management skills, including team recruitment, training, scheduling, performance management, and mentoring.
Competence in budget management, forecasting, and analyzing culinary KPIs to support overall business performance.
Ability to work on-site in Mumbai with flexible hours, including evenings, weekends, and holidays as required by operations.
Diploma or degree in Culinary Arts, Hotel Management, or a related field is preferred; equivalent practical experience will be considered.

Work arrangement
No