Lead and oversee the overall daily kitchen operations, ensuring smooth execution of service, food quality, and operational excellence.
Work closely with the Group Executive Chef and management team to uphold the culinary vision, standards, and identity of the restaurant.
Drive consistency in food preparation, presentation, flavour, and portioning standards across all dishes served.
Take ownership of kitchen performance, ensuring readiness for service, efficient workflow, and high standards during mise‑en‑place and service periods.
Lead, mentor, and develop the kitchen team, including Junior Sous Chefs, Chef de Partie, and trainees, fostering a culture of accountability, growth, and teamwork.
Manage staffing, scheduling, and manpower planning to support operational requirements and business needs.
Oversee inventory management, ordering, stock rotation, and food cost controls to minimise wastage ...