Head Chef

Key Responsibilities:

• Develop and execute the menu, culinary concept, and overall guest experience
• Take full responsibility for kitchen operations, including quality, consistency, and food safety standards
• Manage food costs, stock control, supplier relationships, and procurement
• Recruit, lead, and develop the kitchen team
• Drive innovation through seasonal menus, events, and function offerings
• Ensure efficient day-to-day operations aligned to profitability and performance targets

Requirements:

• Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef
• Strong understanding of cost control, kitchen management, and operational efficiency
• Ability to build and manage a kitchen team within a new operation
• Entrepreneurial mindset with the ability to take ownership of a business unit
• Comfortable operating within a partnership / profit-share structure
• Experience in functions, hospitality groups, or hotel/lodge environments advantageous.

Please note that only shortlisted candidates will be contacted.