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.
• Create Training Decks for execution of dishes by customer.
• 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.