Job Description
Key Responsibilities Lead and manage all daily kitchen operations. Remain actively involved in food preparation and service. Ensure consistently high food quality, presentation and service standards. Develop menus, recipes and seasonal offerings. Manage food costs, budgets, stock control and gross profit. Oversee purchasing, supplier relationships and inventory management. Ensure compliance with all food safety, hygiene and health regulations. Recruit, train, mentor and develop kitchen staff. Manage staff rosters, performance and productivity. Drive continuous improvement in kitchen efficiency and customer satisfaction. Support catering requirements for functions and events. Team Management The Executive Chef will oversee and lead a kitchen brigade consisting of: 2 Sous Chefs 1 Chef de Partie 2 Sushi Chefs 2 Demi Chef de Parties 2 First Cooks 3 Pizza Chefs 4 Scullers 1 Storeman 1 Waste & Recycling Attendant Minimum Requirements Diploma in Culinary Arts (essential). Hospitality Manageme...