Job Description

Roles & Responsibilities

Spearhead menu development, crafting innovative dishes while ensuring cost-effectiveness and alignment with the restaurant’s concept.
Oversee all kitchen operations, maintaining impeccable standards of food quality, hygiene, and presentation to delight every guest.
Lead, mentor, and train kitchen staff, fostering a positive and productive work environment where culinary talent thrives.
Manage food inventory and ordering, minimizing waste and controlling food costs to maximize profitability.
Desired Candidate Profile

Possesses a culinary degree or equivalent professional qualification, demonstrating a strong foundation in culinary arts.
Holds relevant certifications in food safety and hygiene, ensuring a commitment to safe food handling practices.
Demonstrates a minimum of 7-10 years of progressive experience in high-volume, fine-dining restaurants, showcasing industry expertise.
Exhibits a proven track record in managing and leading diverse kitchen teams, highlighting leadership capabilities.