Your Key Responsibilities in this role will include the following :

• Lead daily kitchen operations, supervise line cooks, and step in for the Executive Chef when required
• Develop and refine menus while ensuring exceptional food quality, consistency, and presentation
• Manage inventory, order supplies, and control costs by minimising waste and meeting budget targets
• Oversee staff rostering, training, mentoring, and performance management
• Ensure full compliance with food hygiene, sanitation, and kitchen safety standards

• Proven experience as a Sous Chef, Kitchen Manager, or senior line cook in a professional kitchen
• Strong culinary expertise, including menu planning, portion control, and diverse cooking techniques
• Excellent leadership, communication, and conflict-resolution skills
• Proficiency with kitchen systems (e.g. inv...