Commercial Kitchen Designer

Job Description

Requirements

• Job Summary
• The Commercial Kitchen Designer is responsible for designing efficient, compliant, and operationally effective commercial kitchens across Europe, Asia, and the Middle East. The role requires coordination with international clients, consultants, and authorities to deliver foodservice facilities that meet local regulations, international standards, and brand requirements, particularly within hospitality, mixed-use, and large-scale developments.
• Key Responsibilities
• - Collaborate with clients, operators, and brand representatives to understand menus, service styles, volumes, and operational objectives
• - Develop concept, schematic, and detailed commercial kitchen designs for international projects
• - Plan optimized workflows for food preparation, cooking, service, warewashing, storage, staff circulation, and waste management
• - Specify commercial kitchen equipment compliant with CE, UKCA, GSO, SASO, NSF, and other international standards
• - Ensure compliance with European, Asian, and Middle Eastern health, safety, and fire regulations
• - Coordinate with architects, MEP engineers, ventilation consultants, and interior designers
• - Prepare design documentation including plans, sections, elevations, and equipment schedules
• - Support authority submissions, tender documentation, and contractor coordination
• - Review shop drawings and technical submittals
• - Take full design ownership in coordination with clients and operators
• - Develop, manage, and control equipment budgets and Bills of Quantities (BOQs)
• - Support tender processes including technical evaluations and reviews
• - Participate in construction-phase coordination, site inspections, and snagging
• - Ensure design quality control, coordination reviews, and clash resolution in collaboration with BIM and MEP teams
• - Validate kitchen layouts through operator reviews, mock-ups, and operational testing where required
• - Incorporate sustainable, energy-efficient, and water-saving design principles in kitchen layouts and equipment selection
• Required Qualifications
• - Bachelor’s degree in Architecture, Interior Design, Engineering, or related field
• - 3–8 years of experience in commercial kitchen or foodservice design
• - Experience working on international projects across multiple regulatory frameworks
• - Proficiency in AutoCAD (Revit/BIM preferred)
• - Strong coordination and technical documentation skills
• Preferred Qualifications
• - CKD, CFSP, or equivalent professional certification
• - Experience in hospitality, luxury F&B, healthcare, or institutional foodservice
• - Familiarity with international hotel and restaurant brands
• - Knowledge of sustainable and energy-efficient kitchen systems
• - Multilingual capabilities are an advantage
• - Experience across a range of foodservice typologies including:
• • Food halls and multi-vendor dining concepts
• • Hotel and resort developments
• • Temporary, pop-up, and event-based kitchen installations
• Skills & Competencies
• - Strong communication and presentation skills across cultures
• - Ability to manage multiple projects across time zones
• - High attention to detail and compliance requirements
• - Practical, solutions-oriented design mindset
• Work Environment
• - Office-based role with international project exposure
• - Travel across Europe, Asia, and the Middle East as required
• - Fast-paced, deadline-driven project environment
• Compensation & Benefits
• - Competitive international salary package
• - Medical insurance and statutory benefits
• - Travel or relocation support where applicable
• - Professional development and certification support

Responsibilities

Skills Required