Job Description

Roles & Responsibilities

Kitchen Leadership:

• Lead and manage the kitchen team, including chefs, cooks, and support associates, ensuring high performance and adherence to kitchen standards.
• Supervise daily kitchen operations, ensuring smooth service and excellent food quality.
• Create and enforce kitchen protocols to ensure efficiency, cleanliness, and safety.

Menu Development:

• Design, plan, and update menus, incorporating seasonal ingredients and ensuring they reflect the restaurant s culinary concept.
• Develop new recipes and creative dishes to maintain variety and innovation.
• Ensure consistency in food preparation and presentation across all dishes.

Team Management & Training:

• Hire, train, and mentor kitchen team, ensuring they are skilled, motivated, and working cohesively.
• Conduct regular performance evaluations and offer feedback to help associate grow professionally.
• Plan and organize associate schedules to ensure sufficient coverage during service hours.

Inventory & Cost Control:

• Oversee inventory management, ensuring that ingredients are properly stored, rotated, and used efficiently.
• Work with suppliers to order fresh ingredients and manage food costs, staying within the budget.
• Control kitchen waste and manage portions to reduce costs while maintaining quality.

Quality Assurance:

• Ensure food quality and consistency by overseeing preparation, cooking, and plating.
• Perform regular quality checks to ensure all dishes meet restaurant standards.
• Address any concerns or complaints related to food quality or service.

Health & Safety Compliance:

• Ensure all kitchen operations comply with local health and safety regulations, including proper food handling, storage, and sanitation practices.
• Implement and monitor food safety protocols to prevent contamination or foodborne illness.
• Ensure the kitchen environment is clean, organized, and safe for all team members.

Desired Candidate Profile

Abilities/Key Competencies/Skills

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.

Leading Myself

• Positive Orientation
• Operational Decision Making
• Self-Development & Management

Leading Others

• Developing an Empowered Team
• Leading an Engaged and Diverse Team
• Communication

Leading the Business

• Advocating Guest Passion
• Business Planning and Analysis
• Business Improvement and Change

Experience/Certificates/Education

• Experience: Minimum of 5 - 7 years of experience in a senior culinary role, with at least 3 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.
• Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.
• Skills & Attributes:
• Strong leadership, organizational, and communication skills.
• Deep knowledge of cooking techniques, kitchen management, and food safety regulations.
• Ability to thrive in a fast-paced and high-pressure environment.
• Strong business acumen in managing costs, employees, and kitchen resources.
• Language:
• Excellent reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.