Executive Chef

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 ...