_{15th March, 2025}

Responsibilities:
 
•Directing BOH staff and fostering FOH collaboration.
•Controlling food and labor costs, budgeting, and inventory.
•Creating recipes, menus, and cost analyses.
•Ensuring food safety, sanitation, and product standards.
•Onboarding and ongoing training of kitchen staff.
•Managing day-to-day kitchen operations and staffing.
•Interfacing with FOH, suppliers, and senior management.
 
Qualifications:
 
•Minimum ten years experience as executive chef in a multi-venue environment.
•Thorough understanding of food safety protocols and procedures.
•A strategic thinker and creative problem solver who takes the initiative and ownership
•Self-starter with a creative mind and a track record of putting ideas into practice and assessing results