CHEF

Requirements

• Proven experience as a Chef in a fast-paced, high-volume, or upscale dining environment.
• Strong culinary knowledge and proficiency in menu execution and presentation.
• Excellent leadership, communication, and time-management skills.
• Ability to work effectively under pressure during peak dining hours.
• Professional proficiency in English (both spoken and written).

Key Responsibilities:

• Lead and oversee overall kitchen operations, ensuring exceptional food quality, presentation, and operational efficiency during high-volume periods.
• Conceptualize, design, and execute innovative menus centered around wood-fire culinary techniques and broad flavor profiles.
• Maintain strict food cost targets, recipe costing, portion control, and kitchen waste minimization strategies.
• Manage supplier relationships, ingredient sourcing, and inventory control to guarantee fresh, high-quality produce.
• Mentor, train, and develop the kitchen team, fostering a collaborative, safe, and high-performance culinary environment
• Ensure full compliance with health, safety, hygiene (HACCP), and sanitation standards across all food preparation areas.
• Work closely with venue management to plan culinary events, special menus, and seasonal operational updates.