Commercial Kitchen Designer

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

Requirements

• 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

Benefits

• Five-Day Work Week: Standard Monday to Friday schedule.
• Hybrid Work Arrangement: Three days in the office and two days working remotely.
• Incentive Plan: Company incentive scheme offering up to 10%—5% for introductions and 5% for successful closures.
• Annual Leave: 22 working days of paid annual leave, excluding weekends.
• Remote Work Flexibility: One additional week per year to work remotely from your home country, which can be combined with up to two consecutive weeks of annual leave.
• Coaching & Mentoring: Structured professional development through a dedicated coaching and mentoring program.
• Annual Company Gathering: A global team event bringing together employees from all offices.
• Employee Recognition Program: Regular recognition initiatives celebrating outstanding performance and contributions.

About the Company

TGP International are a hospitality consultancy based in London and Dubai. We team up with passionate brands, clients and entrepreneurs to make their long-term vision a reality through concept development, creative interior design, graphic design & branding, franchising, advisory & operational services and project management. Some of our clients include: Dubai Expo 2020, Marriott, Hilton, Waldorf Astoria, Harrods, Sushi Samba, Adrift Burger Bar, Nakheel Malls, Selfridges, Time Out Market, FIFA World Cup 2022, The National, and Tashas.