Vice President – Culinary Shared Services

Key Responsibilities

Shape the Future of Culinary Excellence

• Champion strategic initiatives within EKFC’s Concept Development & Culinary Shared Services division to elevate food quality, consistency, and cost-efficiency, all while exceeding the expectations of our diverse airline and non-airline clientele.

Be the Force Behind Innovation & Digitalization

• Drive transformation through cutting-edge innovation and digital tools, ensuring our culinary offerings align with global health and nutrition standards and evolving customer needs.

Bring New Culinary Ideas to Life

• Lead end-to-end R&D for creative food concepts and advanced production techniques — optimizing output, minimizing waste, enhancing quality, and spearheading the successful rollout of game-changing menus, recipes, and dishes.

Own and Optimize a Multi-Million Dirham Budget

• Oversee an annual budget of AED 20M, managing manpower, equipment, and materials strategically to meet current and future business needs, all in alignment with the SVP Culinary.

Maximize Profitability Through Smart Menu Design

• Analyse costs, yields, and customer satisfaction metrics to approve menus and recipes that strike the perfect balance between profitability and culinary excellence.

Grow the Future of Culinary Talent

• Partner with EKFC’s Learning & Development team to co-create training programs that continuously upskill and empower our culinary professionals.

Champion Process Excellence

• Regularly review and enhance culinary processes to ensure consistency, quality, and compliance, always staying a step ahead in a dynamic food production environment.

Build Strategic Partnerships

• Cultivate strong relationships with internal and external stakeholders to drive alignment, support operational success, and push the business forward.

Lead with Purpose & Vision

• Inspire and guide a multicultural team, setting clear goals, encouraging professional growth, and upholding the highest standards of hygiene, quality, and collaboration.

Qualification & Requirements

Education Qualifications:

• A bachelor’s degree in culinary arts, Hospitality Management, Business Administration, or a related field

Industry Experience & Leadership Impact:

• 15+ years of progressive leadership experience in culinary concept development, shared services, or high-volume food operations, ideally within airline catering or premium hospitality.
• A strong track record of driving innovation, strategy, and health-compliant culinary excellence, delivering standout results in complex, fast-paced environments.
• Proven success in leading cross-functional teams, managing culinary product development, and designing impactful training and development programs.

Core Skills & Strengths:

• Inspiring leadership that brings teams together toward a shared culinary vision, delivering excellence across every plate and process.
• Deep understanding of nutrition, health, and safety standards, especially within the GCC region and international airline catering space.
• A strategic mindset that balances creativity with data-driven decision-making to streamline operations, elevate quality, and optimize cost.
• A flair for culinary innovation, with hands-on experience in developing and launching unique, customer-focused products.
• Exceptional communication and stakeholder management skills, allowing you to influence, collaborate, and align teams across departments.
• A resilient, forward-thinking approach to navigating economic challenges without compromising on quality, experience, or customer satisfaction.

Benefits

• Insurance Benefits
• Retirement Benefits
• Vacation Policy
• Other Perks and Benefits…