Job Detail

Key Requirements
• Minimum 10 years of professional culinary experience, with a strong background and proven technical expertise in European cuisine.
• International or overseas culinary experience would be an advantage.
• Ability to independently manage an assigned kitchen section while maintaining consistent food quality, presentation, and portion standards.
• Strong knowledge of HACCP principles, food safety management, and kitchen hygiene standards.
• Practical experience in food cost control, portion control, stock rotation, inventory management, and food waste reduction.
• Experience in recipe standardisation, menu implementation, and maintaining consistency in food quality and presentation.
• Ability to train, guide, and supervise kitchen team members to ensure operational efficiency and adherence to culinary standards.
• Proficiency in Microsoft Office applications, particularly Excel and Word, for kitchen administration, reporting, and operational tasks.
• Good command of both written and spoken English.
• Strong organisational skills, attention to detail, and the ability to maintain high culinary standards under pressure.
• A positive, team-oriented professional with strong communication skills and the ability to work effectively in a fast-paced kitchen environment.
• Passion for culinary excellence, a commitment to continuous professional development, and a willingness to embrace new culinary techniques and ideas.