Executive Chef

Our Client is a nature-forward bakery & bistro brand rooted in fermentation, stone-milled grains, wood-fire cooking and seasonal ingredients. We are celebrated for our 72hr wild-sourdough bread, wood-fired dishes and thoughtful farm-aligned cuisine. Our culinary north star: We execute food to fine-dining culinary standards in technique, flavour balance and ingredient quality, while our guest experience is casual, laid-back and unpretentious. This is not a formal white-tablecloth fine-dining restaurant. We believe good food, slow fermentation and fire cooking should be approachable, shared and enjoyed in a relaxed setting.

Role Overview

We are seeking a creative, hands-on Chief Chef to own our culinary vision, lead the kitchen brigade, evolve our menu, uphold fine-dining level execution and maintain Omills’ signature natural, ferment-driven, wood-fire identity. You will balance high culinary craft with a casual, accessible dining concept, own kitchen operations, cost control, team building and supplier sourcing aligned with our sustainable, ingredient-first philosophy.

Key Responsibilities

1. Culinary Vision & Menu Development
2. Kitchen Leadership & Quality Control
3. Cost, Inventory & Procurement
4. Food Safety & Hygiene
5. Cross-team Collaboration
6. Culinary Culture Building

Requirements & What We Look For

1. Solid culinary foundation with fine-dining kitchen background , strong technical mastery, sharp flavour judgement and plating sensibility. You understand how to translate elevated fine-dining techniques into a casual bistro setting.
2. Minimum 5+ years kitchen leadership experience as Head Chef / Chef de Cuisine; experience with sourdough fermentation, wood-fire cooking, seasonal farm-to-table or modern casual bistro is a strong plus.
3. Deep respect for ingredients, natural cooking and slow fermentation; aligned with Omills’ brand philosophy.
4. Strong commercial awareness: proven track record managing food cost, labour budget and inventory.
5. Hands-on leader, calm under peak service pressure, good communication skills, able to coach and retain kitchen teams.
6. Familiar with food safety systems, HACCP and allergen management.
7. Open mindset: comfortable with the concept that food standard is fine dining, dining vibe is casual . You do not need to build a formal fine-dining service room.