• Responsibilities

Develop and execute sophisticated, seasonally inspired menus that reflect contemporary culinary trends and exceptional craftsmanship.

Create memorable dining experiences through innovative dishes, refined flavour combinations, and impeccable presentation.

Continuously research emerging trends, techniques, and ingredients to keep the dining offering fresh and competitive.

Lead and oversee all day-to-day back-of-house operations, ensuring seamless service delivery and consistency in food production.

Maintain the highest standards of food preparation, quality control, hygiene, and presentation.

Coordinate effectively with service teams to ensure an outstanding guest experience.

Monitor and manage food costs, labour costs, and kitchen budgets to achieve financial targets.

Implement effective inventory control procedures to minimise waste and maximise profitability.

Build and maintain strong relationships with premium local and international suppliers to ensure consistent access to high-quality ingredients.

Recruit, train, coach, and mentor culinary staff to foster a high-performance culture.

Promote teamwork, accountability, and professional growth within the kitchen brigade.

Conduct regular performance evaluations and identify development opportunities for team members.

Ensure full compliance with all food safety, sanitation, health, and occupational safety regulations.

Uphold rigorous cleanliness and operational standards throughout all kitchen areas.

Implement and monitor best practices in food handling and HACCP procedures.

• Requirements

Degree or Diploma in Culinary Arts from a recognised institution.

Minimum of five (5) years’ experience in a senior culinary role within a fine dining restaurant, luxury hotel, or upscale hospitality environment.

Demonstrated expertise in modern culinary techniques, flavour development, menu engineering, and plating aesthetics.

Strong leadership, interpersonal, and communication skills with the ability to inspire and motivate teams.

Sound financial acumen, including experience in budgeting, food costing, inventory control, and labour management.

Proficiency in hospitality and restaurant management systems such as Opera, Micros, OpenTable, or similar platforms.

Impeccable personal grooming, professionalism, and attention to detail.

Ability to work flexible schedules, including evenings, weekends, and public holidays.