05 — Projects

Not job posts. Projects.

A hotel posts a brief; the network assembles the team it needs — chef, consultant and specialists together. Pre-openings, consultancy, menu development, brand work and confidential searches.

Post a project Join to apply

Open

OpenPre-Opening

The Levant CollectionRiyadh

Riyadh Expansion — Three Sites

Three sites over eighteen months for an existing nine-site group. The work is replication, not invention: making a proven concept survive a new market, a new labour pool and a new supply chain.

Culinary Director
Executive Chef
Restaurant Manager
+1

Budget: €210,000 project

OpenMenu Development

Casa MareaLisbon

Fine Dining Menu Development — 50 Covers

A new menu for a 50-cover hotel restaurant that has to satisfy both resident guests and a demanding local market — two audiences that usually want different things at different price points.

Menu Consultant
Executive Chef

Budget: €14,000 project

OpenBrand Collaboration

Olea Premiumİzmir

Chef Ambassador — Premium Olive Oil Launch

Five chefs across three markets to develop signature applications, anchor trade activations and carry the launch of a single-estate Aegean oil into European food service.

Brand Chef
Chef Ambassador

Budget: €18,000–35,000 per ambassador / year

Shortlisting

ShortlistingPre-Opening

Aurora Bosphorusİstanbul

İstanbul Luxury Hotel — Pre-Opening

A 214-key property opening six outlets, including a rooftop tasting room. Full culinary pre-opening: concept, menus, kitchen commissioning, a brigade of 96, and training to soft opening.

Executive Chef
Sous Chef
Pastry Chef
+2

Budget: €340,000 project

ShortlistingConsultancy

The Atrium DohaDoha

Banqueting Operations Review

An 1,800-cover banqueting operation losing margin on volume. Production model, plating flow and staffing ratios reviewed end to end.

F&B Consultant
Executive Chef

Budget: €28,000

In Progress

In ProgressExecutive Search

ConfidentialDubai

Executive Chef — Confidential Search

A confidential replacement search for a flagship property. The incumbent is in post and unaware, so the process runs entirely off-market — no advertisement, no public brief, approach only.

Executive Chef

Budget: 20% of annual salary

In ProgressExecutive Search

Cala Verde ResortBodrum

Seasonal Brigade — 42 Positions

Forty-two seasonal kitchen and service positions to be filled by 1 April, in a market where the same 200 people are being chased by every property on the coast.

Sous Chef
Chef de Partie
Commis Chef
+1

Budget: Placement fee per head

Delivered

DeliveredConsultancy

Cala Verde ResortBodrum

Food Cost Recovery — 340-Key Resort

Food cost at 38% and payroll at 32% across eight outlets, with revenue flat year on year. A twelve-week engagement to find the four points and hold them through the following season.

F&B Consultant
Cost Control Specialist

Budget: €36,000 + performance fee