Found Description
Job Description
- Lead and oversee the overall daily kitchen operations, ensuring smooth execution of service, food quality, and operational excellence.
- Work closely with the Group Executive Chef and management team to uphold the culinary vision, standards, and identity of the restaurant.
- Drive consistency in food preparation, presentation, flavour, and portioning standards across all dishes served.
- Take ownership of kitchen performance, ensuring readiness for service, efficient workflow, and high standards during mise‑en‑place and service periods.
- Lead, mentor, and develop the kitchen team, including Junior Sous Chefs, Chef de Partie, and trainees, fostering a culture of accountability, growth, and teamwork.
- Manage staffing, scheduling, and manpower planning to support operational requirements and business needs.
- Oversee inventory management, ordering, stock rotation, and food cost controls to minimise wastage ...