Culinary Innovation Chef

Core: Culinary Innovation Chef - Fine Dining Key Responsibilities • Lead the creation and development of Michelin-inspired fine dining concepts, menus, and signature dishes for premium airline lounges. • Apply advanced culinary techniques, craftsmanship, and modern gastronomy principles to create innovative dishes that deliver exceptional flavour, presentation, and guest experience. • Develop premium menus that reflect international fine dining standards while considering airline lounge operational requirements and customer expectations. • Research global Michelin-starred dining trends, ingredients, and culinary innovations to continuously elevate the company's culinary offerings. • Standardise recipes, cooking techniques, plating specifications, and presentation guidelines to ensure every dish consistently meets Michelin-level expectations. • Collaborate closely with the Production Kitchen to adapt fine dining creations into scalable production processes without compromising quality, taste, texture, or presentation. • Lead production trials and continuously refine recipes to achieve consistency, efficiency, and premium quality in high-volume manufacturing environments. • Train, mentor, and elevate the culinary capabilities of production chefs and kitchen teams in advanced cooking techniques, finishing methods, plating precision, and quality control. • Establish and enforce rigorous culinary quality standards, conducting regular tastings and product evaluations to ensure every dish reflects premium fine dining excellence. • Work alongside Procurement and Operations teams to source premium ingredients while maintaining commercial viability and supply consistency. • Ensure all culinary developments comply with food safety regulations,ISO:22000, and company quality management systems. • Support customer presentations, menu tastings, airline showcases, and culinary innovation workshops to demonstrate the company's fine dining capabilities. • Drive continuous culinary innovation by introducing new techniques, ingredients, and concepts that differentiate the company's premium airline lounge offerings. • Build a culture of culinary excellence by mentoring chefs and fostering Michelin-inspired discipline, attention to detail, craftsmanship, and continuous improvement. • Perform any other duties assigned by Management. Job Requirements • Diploma or Degree in Culinary Arts, Professional Cookery, or an equivalent culinary qualification. • Minimum 5 years of professional culinary experience. • Candidates with Michelin-starred restaurant (1, 2 or 3 Michelin Stars) or an internationally recognised luxury fine dining establishment experience will have an edge. • Proven experience in menu research and development, recipe creation, and culinary innovation at fine dining standards. • Demonstrated expertise in modern and classical culinary techniques, ingredient pairing, flavour profiling, and premium food presentation. • Strong understanding of recipe standardisation, food costing, yield management, and commercial menu development. • Experience translating fine dining concepts into high-volume production environments while maintaining consistency, quality, and presentation. • Strong leadership and mentoring skills with the ability to train production chefs in advanced culinary techniques and Michelin-level execution. • Excellent understanding of food safety, ISO:22000, and quality management systems. • Ability to work collaboratively with Culinary, Production, Procurement, Operations, and Quality Assurance teams. • Strong organisational, communication, and problem-solving skills with exceptional attention to detail. • Passion for continuous culinary innovation, excellence, and elevating premium airline lounge dining experiences. • Experience working with premium hotels, luxury hospitality groups, airline catering, or international catering operations will be a distinct advantage. • Ability to travel locally and overseas for culinary research, supplier evaluations, customer presentations, and menu development projects when required.