Summary:

Take ownership of the Western kitchen, including menu development, ensuring consistency, developing the team, and managing cost control.

Duties and Responsibilities:

• Menu and specials; recipe and portion standards; plating guidelines.
• Lead grill, oven, and sauce stations; manage the pass.
• Prepare prep plans, conduct stock counts, place orders, and track wastage.
• Maintain hygiene and safety logs; ensure audit readiness.

Job Requirements:

• 7+ years of experience in Western kitchens, including at least 2+ years as a Head Chef or Sous Chef.
• Mastery of grilling, roasting, sauces, and pasta preparation.
• Strong costing skills and proven team leadership abilities.

To Apply

To apply, email your CV and other relevant documentation to [email protected]. Please include the Job ID "#26761" in the email's subject to ensure your application is processed.