_{10th December, 2025}

• Minimum of 5 years Chef De Cuisine or Executive Sous Chef experience of upscale/fine dining restaurant experience a must. 
• Extensive experience in overseeing a busy, high-end dining kitchen, emphasizing top-notch food quality and presentation.
• Israeli cuisine experience a plus. 

• Manage all kitchen operations—from preparation and cooking to plating—while maintaining efficiency and consistently high-quality standards.
• Lead, mentor, and develop the culinary team through hands-on training, guidance, and ongoing performance feedback.
• Execute dishes according to Executive Chef-established recipes, ensuring alignment with their vision and culinary direction.