Job Overview

Experience: Minimum 5 years in professional kitchens.
Experience in gastro-style cooking to rosette standards, with a focus on French and Pan-Asian cuisine.
Leadership: Strong leadership qualities with ability to manage and motivate a team.
Communication: Excellent communication and interpersonal skills.
Culinary Skills: Proven excellence in culinary technique and menu execution.
Operations: Solid understanding of food safety, hygiene, stock management, and cost control.

Job Types: Full-time, Permanent

Work Location: In person

Head Chef