Key Responsibilities:

Menu Engineering & Development

• Design and execute a high-end menu for fine-dining presentation.
• Innovate seasonal menus that reflect the evolving culinary landscape.

Specialised Sourcing & Supply Chain

• Leverage deep industry connections to source authentic, non-commodity ingredients (e.g. grains, seasonal wild greens, and artisanal oils).
• Establish and manage relationships with specialty suppliers to ensure consistent quality and supply integrity.

Culinary Mentorship & Team Development

• Train and develop the kitchen team.
• Foster a culture of continuous learning, culinary excellence, and professional growth within the brigade.

Operational & Financial Management

• Assume full P&L responsibility for kitchen operations, ensuring food cost optimisation while maintaining uncompromising quality standards.
• Implement and ...